Oversized Cinnamon Rolls
Cinnamon rolls are a beloved treat, especially this time of year. But instead of serving pint-sized rolls, why not serve OVERSIZED ones? This recipe is perfect for feeding a hungry crowd on Christmas morning!
Serves 6-8, Recipe below picture.
For The Dough:
1/2 c. butter, melted
2 c. warm milk
1/2 c. sugar
1 tbsp. dry active yeast
5 c. all-purpose flour
1 tsp. baking powder
2 tsp. salt
For The Filling:
1 c. butter, softened, plus 1 tbsp. for greasing pan
1 c. brown sugar
2 tbsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground clove
For The Icing:
1/2 c. cream cheese, softened
1 c. powdered sugar
2 tbsp. butter, melted
2 tbsp. milk
1 tsp. vanilla
In an electric mixer fitted with a dough-hook attachment, combine butter, milk, and sugar. Sprinkle with yeast, and stir. Add in flour, baking powder, and salt, and mix until a dough ball forms. Cover the bowl with plastic, and let sit at room temperature for one hour or until the dough has doubled in size.
While the dough rises, in a medium bowl, stir together the filling ingredients until smooth. Set aside.
Scrape dough onto a floured surface, and knead for 4 minutes until dough is elastic and firm but not sticky. Roll out into a rectangle, and spread with filling.
Cut the dough into 4 strips, lengthwise, and roll each into a cylinder. Grease a cake pan or skillet with butter, and add cinnamon rolls. Gently press the rolls down, flattening slightly, and cover with plastic wrap. Let sit for one hour.
When ready to bake, preheat the oven to 350 degrees. Remove the plastic wrap, cover the pan with aluminum foil, and bake for 40 minutes. Remove the foil, and continue to bake for 30 minutes to until golden brown and cooked through.
While cinnamon rolls are baking, combine icing ingredients in an electric mixer fitted with a paddle attachment. Whisk until smooth and creamy. Set aside until ready to serve.
Remove rolls from the oven, and let rest for 10 minutes. Spread with icing before serving.
Recipe & Photo by Patterson Wilkins