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Giant Cinnamon Rolls
Written By: Tod Dimmick, cookbook author and editor of

Giant Cinnamon Rolls

When you’re baking these, and warm cinnamon smells fill the kitchen, you’ll suddenly become the most popular person in the house. Maybe the most popular person in the neighborhood...

Prep time: About 2 hours rising (unattended) 40 Min attended
Cook time: 25 min
Serves: 8+
Yield: 4 ginormous or 8-10 regular size cinnamon rolls

1 cup + 1TB warm milk (110 degrees F/45 degrees C)
2 eggs
5 TB melted butter
4 cups flour
1/2 teaspoon salt
1/3 cup white sugar
2 1/2 teaspoons instant yeast

1 cup brown sugar
2 TB ground cinnamon
4 TB softened butter
3/4 cup raisins (optional)
1/3 cup chopped nuts, such as toasted pecans

4 TB melted butter
4 TB cream cheese, softened
2 TB warm milk
2 cups powdered sugar
1 tsp. vanilla

The dough can be prepared easily in a bread machine by adding the liquid ingredients first, then dry, and using the dough cycle. This dough can also be prepared using a stand mixer, or even a large bowl, by mixing all ingredients thoroughly, and letting it rise for an hour or until the dough has almost doubled in size. At this point, turn the dough onto a floured countertop, and let it rest while you mix the filling. Prepare the filling by mixing the brown sugar and cinnamon in a bowl, and melting the butter in a separate bowl. Lightly spray a baking pan. Roll the dough into a rectangle about 12 inches wide and 24” long. Spread it with the butter, and sprinkle it with the brown sugar/cinnamon mixture. Leave an inch or two at one end of the rectangle with just butter (this will be the end of the roll, and the butter will help “glue” it in place. Finally, sprinkle with nuts and raisins. Slice the dough lengthwise into 4 strips. (Note that this approach is different from smaller cinnamon rolls. Because of the size of these leviathans, we cut the dough into strips first to avoid the knife pinching the ends by cutting one big roll. Carefully roll each strip of dough into a big spiral, finishing on the “open” end of the dough, and place rolls in the baking pan (allow some space in between, these babies will expand). Cover with a towel or plastic wrap and let rise for 30-45 minutes. Preheat the oven to 350.

When rolls have risen noticeably (they will rise even more in the oven), slide them into the oven and bake for 25 minutes or until golden brown and crisp on the outside.

While rolls are baking, make the glaze by heating the butter, cream cheese and milk for a minute in the microwave, and mixing with the powdered sugar and vanilla. If the glaze is too thick to spread, add a little more warm milk.

When the rolls are done, let them cool for a few minutes (it will be hard to wait), then spread with the succulent glaze, and serve to applause.

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