Giant cinammon rolls

Yield: 1 Servings

Measure Ingredient
4 cups All purpose flour
1 pack Dry yeast
1¼ cup Milk
¼ cup Each: sugar and unsalted butter
1 teaspoon Salt
1 large Egg
¼ cup Sugar
2 tablespoons Dark brown sugar
1 tablespoon Cinnamon
5 tablespoons Butter; melted
1 cup Confectioners sugar; sifted
½ teaspoon Vanilla
\N \N Half n half or milk




My children, Burt and Jamie, picked this recipe out this morning -- from the Chicago Tribune Cookbook.


Mix 1-½ cups of the flour and yeast in large mixing bowl. Heat milk, ¼ cup sugar, ¼ cup butter and salt in a small saucepan, stirring constantly, (just until warm 115-120 degrees). Add to yeast mixture; add egg. Beat at low speed for 30 seconds; scrape sides of bowl. Beat at high speed 3 minutes. Using a wooden spoon, stir in in remaining flour to form a soft dough.

Turn out onto lightly floured surface and knead until smooth - about 8 minutes. Shape into ball.

Put into lightly greased bowl; turn once to grease top. Let rise covered, in warm place until double, 1-½ to 2 hours. Punch down, turn out onto floured surface. Cover; let rest 10 minutes.

For cinnamon filling, mix sugars and cinnamon. Brush 9" round cake pan at least 2" deep with 1 tbs of the melted butter.

Roll dough on lightly floured surface into thin rectangle measuring 20 by 12 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly roll fashion starting at one 12" end. You should end up with a fat log that is 12 inches in length.

Cut rolls at 2" intervals. Place a piece of thread under rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly.

(using thread to cut dough eliminates applying pressure with a knife, which would squash rolls.)

Put rolls cut sideup so the cinnamon spiral shows) into prepared pan.

Drizzle any remaining melted butter over all. Let rise, covered in warm place 20 minutes.

Heat oven to 375 degrees. Bake until puffed and golden, 25 to 30 minutes.

Cool in pan 10 minutes.

Meanwhile for glaze, mix confectioners' sugar, vanilla extract and enough half and half to make a medium thick glaze. Invert pan over perving platter. Drizzle rolls with glaze. Serve warm.

The recipe says you should get 6 giant rolls. I made them smaller so I have two 8" cake pans with 6 in each. They came out pretty good.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie <Roserairie@...> on Dec 28, 1997

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