LARGE CINNAMON ROLLS RECIPE RECIPES
GIANT CINNAMON ROLLS RECIPE - FOOD.COM
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
Total Time 2 hours 15 minutes
Prep Time 2 hours
Cook Time 15 minutes
Yield 28-30 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
- Add sugar and stir. Stir in lightly beaten eggs and oil.
- Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
- Cover dough and let rise until doubled.
- Punch dough down and divide in half. Roll out one half into a rectangle.
- Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
- Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
- Repeat with remaining half of dough and filling.
- Cover and let rise until doubled.
- Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
- For frosting, beat together softened cream cheese and butter.
- Beat in milk and vanilla.
- Gradually beat in powdered sugar; beating until smooth.
- Generously frost warm rolls, about 5 minutes after removing from oven.
Nutrition Facts : Calories 542, FatContent 21.4, SaturatedFatContent 9, CholesterolContent 48.4, SodiumContent 623.9, CarbohydrateContent 80.7, FiberContent 2, SugarContent 35.4, ProteinContent 7.4
AGATHA'S OVERSIZED CINNAMON ROLLS RECIPE | ALLRECIPES
"Me, I'm not so handy, but I do bake," said Agatha in a "Season For Miracles" and "I brought you some breakfast rolls just out of the oven."
Provided by Deb C
Categories Bread Yeast Bread Recipes
Total Time 3 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 6 large cinnamon rolls
Number Of Ingredients 14
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl.
- Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes.
- Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball.
- Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour.
- Punch down the dough and let rest for 15 minutes.
- Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan.
- Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins.
- Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure.
- Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly.
- Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.
Nutrition Facts : Calories 775.5 calories, CarbohydrateContent 130.2 g, CholesterolContent 71.1 mg, FatContent 23.7 g, FiberContent 3.8 g, ProteinContent 12.7 g, SaturatedFatContent 12.3 g, SodiumContent 196.2 mg, SugarContent 65.5 g
More about "large cinnamon rolls recipe recipes"
GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
From tasty.co
Reviews 97
Cuisine American
Calories 559 calories per serving
From tasty.co
Reviews 97
Cuisine American
Calories 559 calories per serving
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THE BIG CINNAMON ROLL RECIPE | SOUTHERN LIVING
This supersize cinnamon bun is guaranteed to steal the show at brunch. A cast-iron skillet browns the bottom of the bread beautifully and allows you to serve the roll straight from the oven.
From southernliving.com
Total Time 11 hours 0 minutes
Category Breakfast
From southernliving.com
Total Time 11 hours 0 minutes
Category Breakfast
- Meanwhile, beat cream cheese and remaining 1/4 cup butter with an electric mixer on medium-high speed until fluffy. Add powdered sugar and remaining 2 tablespoons milk and 1/4 teaspoon salt, and beat until smooth. Drizzle icing over warm cinnamon roll. Serve warm or at room temperature.
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THE MACHINE SHED GIANT CINNAMON ROLLS RECIPE - FOOD.COM
This is from the cookbook they sell in the restaurant. These are great cinnamon rolls if you are lucky enough to get one before they sell out!
Prep time includes rising.
From food.com
Reviews 4.0
Total Time 3 hours 40 minutes
Calories 929.1 per serving
From food.com
Reviews 4.0
Total Time 3 hours 40 minutes
Calories 929.1 per serving
- Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.
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BEST CINNAMON ROLLS RECIPE: HOW TO MAKE IT
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 364 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 60 minutes
Calories 364 calories per serving
- Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Bake until golden brown, 20-25 minutes. Cool on wire racks., For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
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EXTRA LARGE CINNAMON ROLLS - TASTES OF HOMEMADE
Dec 20, 2019 · Instructions In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until... Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour. With the dough hook attachment, turn the mixer to low until ingredients are ...
From tastesofhomemade.com
From tastesofhomemade.com
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BIG-BATCH FROSTED CINNAMON ROLLS | KING ARTHUR BAKING
To make the dough: Combine 3 cups of the flour, the sugar, salt, and undissolved yeast in a large mixing bowl. Heat the milk, water, and butter until very warm (120°F to 130°F). The butter doesn't need to melt completely. Add the liquid ingredients to the flour …
From kingarthurbaking.com
From kingarthurbaking.com
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A VERY LARGE CINNAMON ROLL | TASTE
Directions. Sprinkle yeast in a cup of lukewarm water and set aside for about five minutes. Melt the butter and stir in sugar to combine. In the largest bowl you have—personally I used a large soup pot—mix the butter and sugar combination, warm milk, yeast, salt, and eggs. Slowly begin to incorporate 10 cups of flour.
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From tastecooking.com
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BIG-BATCH FROSTED CINNAMON ROLLS | KING ARTHUR BAKING
Spread with half the softened butter (2 tablespoons). Sprinkle with half the cinnamon sugar. Starting with a long side, gently roll the dough into a log, pinching the edge to seal as well as you can. Cut the log into 12 pieces (for larger rolls) or 15 pieces (for smaller rolls), and space them in the prepared pan.
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From kingarthurbaking.com
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GIANT CINNAMON ROLLS RECIPE | MYRECIPES
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From myrecipes.com
From myrecipes.com
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GIANT CINNAMON ROLLS RECIPE {CINNABON COPYCAT WITH SECRET ...
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From tastesoflizzyt.com
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CINNAMON ROLLS | PAULA DEEN - PAULA DEEN: RECIPES FOR ANY ...
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From pauladeen.com
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LARGE CINNAMON ROLLS RECIPE - COOKEATSHARE
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From thewoksoflife.com
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BIG TEXAS CINNAMON ROLL RECIPE - MY TURN FOR US
Dec 07, 2016 · Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals. Place the rolls in one buttered dish spacing them at least 1 inch apart. Repeat steps 2-6 with the other half of the dough. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
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From myturnforus.com
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BIG BATCH CINNAMON ROLL RECIPE | BY LEIGH ANNE WILKES
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From yourhomebasedmom.com
From yourhomebasedmom.com
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Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just-moistened.
From get-recipes.info
From get-recipes.info
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