Try this Jumbo Cinnamon Rolls recipe, or contribute your own.
Suggest a better descriptionSource: Cusine at Home - June 2007
Proof the yeast for the dough in warm water in the bowl of a stand mixer for 5 minutes, or until foamy. Warm the milk to 100 degrees in a saucepan over low heat while the yeast is proofing. Add warmed milk, buttermilk, 3 T. sugar, 2 T. butter, 3 1/2 cups flour, and salt to the proofed yeast. With a paddle attachment, mix on low speed until combined, then increase speed to high; beat for 2 more minutes.
Switch to the dough hook and add the remaining 1 1/2 c flour. Mix on low speed until incorporated, then increase speed to medium. Mix for 5-7 minutes, or until dough pulls away from the sides of the bowl. Cover bowl with plastic and let dough rise in a warm place for 1-1 1/2 hours, or until it doubles in size. Butter two 9" square pans.
Soften 3/4 cup butter for the filling in a bowl in a microwave for 30 seconds. Use a hand mixer to blend in the sugar and cinnamon; set aside (do not chill).
Once the dough has risen, hook your fingers under the edges to release the dough from the bowl. Scrape it onto a well-floured surface, sprinkle with flour over the top, and press gently to remove air bubbles. Divide the dough in half and roll one portion into a 10 x 16" rectangle.
Spread half of the filling onto the dough, leaving a 1/2" border. Starting at the shortest edge, roll the dough jelly roll-style into a log. Repeat rolling and filling with the second piece of dough. Transfer logs to a baking sheet and freeze for 10 minutes.
Slice each log into 6 rolls and arrange them in the prepared pans; cover rolls with a towel and let rise for 1 hour. Preheat oven to 350 degrees. Uncover rolls and bake for 25-30 minutes, or until browned. Cool rolls in the pans for 10 minutes, then remove and frost with Cream Cheese Icing.
Icing:
Beat all ingredients together with a hand mixer until combined. Top warm rolls generously with icing after they have cooled slightly.
If yeast does NOT start bubbling when proofing, throw it out and start over with fresher yeast.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 409 | ||
Calories from Fat: 194 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 6813.6mg | 235 % | |
Potassium 133.1mg | 4 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 44.1g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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