Big Cinnamon Rolls

big_cinnamon_rolls

One of my favorite memories growing up was making and eating these giant cinnamon rolls. After my mom would make the dough, we’d form a cinnamon roll assembly line and cut, dip, coat, and form these rolls onto pizza pans. They were spectacular. We’d give them to neighbors and friends during the holiday season. Each batch makes two big cinnamon rolls, and I remember begging my mom to let us keep at least one. They are such a novelty because of their unique size and shape. A great way to “package” them for friends: wrap a square or round piece of cardboard with tin foil and place the finished cinnamon roll (already on foil) onto the covered cardboard. Wrap with plastic wrap and a tag that says, “You’re welcome!” er . . . “Happy Holidays!”

 

Dough:

1 ½ c warm water

1 T yeast

2 eggs, brought to room temperature

1/2 c vegetable oil or melted margarine or butter

6-7 c flour

1/3 c sugar

1 t salt

1/4 c nonfat dry milk

 

Coating:

1/2 cup butter

2 c sugar

2/3 c brown sugar

1/2 t cinnamon

3/4 c chopped nuts, optional

 

Frosting:

3/4 cup butter, melted

4-5 T evaporated milk

1 1/2 t vanilla

dash salt

6 c powdered sugar

 

Dissolve yeast in water along with 1 teaspoon of the sugar. Let sit 5 minutes or until bubbly. Whisk in eggs and oil/margarine/butter. Whisk in 3 cups flour, sugar, salt, and dry milk. Using stand mixer and dough hook, mix in another 3 cups flour. Add additional flour until dough no longer sticks to sides of bowl. Knead for 5 minutes. Place dough in oiled bowl covered with plastic wrap and let rise 1 hour or until doubled in size.

 

Meanwhile, prepare coating by melting butter in deep bowl and mixing sugar, brown sugar, cinnamon and nuts (if desired) in another deep bowl. Prepare two round pizza pans by coating pans with tin foil and then greasing foil with shortening. A long roll of heavy duty foil works great because it is wide enough to cover the pan with one sheet of foil.

 

When dough is ready, punch down and place on greased surface. Divide dough into two equal parts, one part for each giant roll. Cut pieces of dough, 1” x 3” each, and dip in melted butter and then cinnamon/sugar mixture. Form spiral center in middle of pizza pan with first dough piece and then shape additional pieces of dough around center piece until a large roll is formed (twisting pieces if desired), stopping 1 inch from edges of pan. Continue until two giant rolls are formed.

 

Cover each roll with plastic wrap and let rise 30 minutes. Bake at 350°F for 15-20 minutes or until golden brown.

 

Meanwhile, make frosting by combining melted butter, evaporated milk, vanilla and salt. Gradually whisk in powdered sugar until smooth. Pour onto warm rolls. Serve warm or cold. Give them to your friends. Keep ‘em for yourself. Dunk them in hot cocoa. Serve them with scrambled eggs the next morning. Reheat them in microwave for 15 seconds if you like. Really, the possibilities are endless . . . .

 

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6 Responses to Big Cinnamon Rolls

  1. Anonymous says:

    We love to make these cinnamon rolls. One of my favorite ‘Price” recipes!! right up there with the orange rolls. Thanks for posting!

  2. Aimee @ ShugarySweets says:

    I love how GIANT they are. What an awesome treat and memory….

  3. Terri @ that's some good cookin' says:

    This looks so good I think I’m going to scream!!!!!! Yesterday I was sick of sugar, but today all I can think about is a warm-from-the-oven bread product with sugar and cinnamon and a lovely glaze. If I get started right now and I could be eating one for dinner…

    • Carol says:

      Amazing how we recover from our sugar lows, huh? I’m the same way!! So . . . did you make them in time for dinner? Yum. Now I want to make them again too. LOL!

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