Monster Cinnamon Rolls=Big Joy!!
It’s another gray and drizzly day.
So I decided we needed to make some Monster Cinnamon Rolls. Nothing brings out the fun (and the yum) like Monster Cinnamon Rolls. The whole Terlap family helps out. It’s kind of a big job. But totally worth it! The recipe I use is actually taken from The Last Suppers, a murder-mystery book by Diane Mott Davidson. The main character is a caterer, and let me tell you, the recipes she shares are to-die-for. : )
Monster Cinnamon Rolls
3/4 C (1 1/2 sticks) unsalted butter
1 C milk
3/4 C plus 1 tsp. sugar
1 1/4 tsp. salt
3 1/4-ounce envelopes (7 1/2 tsp) active dry yeast
1/2 C warm water
5 large eggs
8 1/2 to 9 1/2 cups all-purpose flour
5 C. firmly packed brown sugar
1 1/4 C (2 1/2 sticks) unsalted butter
3 tbl. ground cinnamon
8 oz. cream cheese, softened
1/4 C whipping cream
1 tsp. vanilla extract
3 to 4 C confectioners’ sugar, sifted
For the dough, heat the butter with the milk, 3/4 c of 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 one cup at a time, stirring and using enough flour to form a stiff dough (About 6-7 cups. I do this in my Kitchenaide mixer). Turn out on a floured board and 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, 24 inches by 36 inches.
Butter two 9×13-inch glass baking dishes. For the 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-inch intervals. Place 6-8 rolls in each dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
Preheat the oven to 350. Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks.
For the frosting, beat the cream cheese, cream and vanilla until well combined. Add the confectioners’ sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.
I have made this recipe dozens of times, and each time, I get a different amount of rolls. Don’t cut the sections any larger than 2 inches–I promise that will end up being a big roll. These rolls freeze really well. The frosting will last for weeks if you put it in an air-tight container in the fridge. We like to warm up the frosting before we put it on (15 seconds in the microwave).
Enjoy, enjoy!!! These are definitely my kids’ all-time faves. Jack has a shirt that says this: