Monster cinnamon rolls

12 Servings

Ingredients

Quantity Ingredient
Dough:
¼ cup Unsalted butter -- 1 1/2
Sticks
1 cup Milk
¾ cup + 1 tsp sugar
1¼ teaspoon Salt
3 Envelopes active dry yeast 7 1/2 ts
½ cup Warm water
5 larges Eggs
8½ cup To 9 1/2 c. flour
Filling:
5 cups Firmly packed brown sugar
1¼ cup Unsalted butter -- 2 1/2
Sticks
3 tablespoons Ground cinnamon
Frosting:
½ pounds Cream cheese -- softened
¼ cup Whipping cream -- approx.
1 teaspoon Vanilla
3 cups To 4 cups confectioner's sugar, sifted

Directions

Dough: Heat the butter with the milk, ¼ cup of the sugar and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured boardl; knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24x36". Butter two 9x13" glass baking dishes. Filling: Beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each buttered dish.

Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. Preheat the oven to 350=B0. Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks. Frosting: , beat the cream cheese, cream and vanilla until well combined. Add the confectioner's sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. This makes 12 Large rolls.

~ - - - - - - - - - - - - - - - - - NOTES : MCformatting by bobbi744@.... Sojourn Systems Ltd.

Recipe By : Dianne Mott Davidson from The Last Suppers mystery

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