Giant Cinnamon Rolls – McCall
Compiled by Kristen W
Yield: 4 8-inch wide rolls, or 2 giant ones
Dough:
1 TB yeast
1 3/4 c. warm water
1/2 tsp. sugar
1/4 c. sugar
2 tsp salt
1 egg
1/3 c. powdered milk
1/3 c. canola oil
5 c. flour (added one cup at a time)
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Filing:
8 TB butter, softened
1 c. packed light brown sugar
2 TB cinnamon
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Icing:
2 ounces cream cheese, softened
8 tablespoons (1 stick, 4 ounces) butter, softened
Pinch salt
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1 3/4 cups (7 ounces) powdered sugar
In a separate bowl, prepare yeast in warm water and 1/2 tsp sugar and let sit 5 minutes. Mix next 5 ingredients in mixer, then add in prepared yeast. Add flour one cup at a time until dough pulls from the side. It should not stick to the back of your hand. Place in greased mixing bowl and flip over. Cover with a towel and let rise for 1 hour until doubled.
Split dough into 2. To make 4 rolls, roll out long and narrow, about 4 inches wide, as long as it will go (staying no less that ¼” thick). If making two giant ones, you'll need to roll out a strip only 2 - 2.5" wide, and 1/4" thick. Spread with softened butter, making sure to coat the ¼” vertical edges. Top with filling mixture, generously (not on ¼” edges.)
Roll up starting at one small end, and tightly (but not pulling) rolling to the other small side. For the 4-roll version: the cinnamon roll should be able to be placed, spiral side down, and be about 4” high. Cut horizontally with dental floss, and place the four resulting rolls on a baking sheet.
Let rise until almost doubled. Bake at 350 degrees for 20 minutes. Mix icing and top the rolls with it when they are still slightly warm but have cooled somewhat. Enjoy!
