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Title:
Recipe: Monster Cinnamon Rolls from The Last Suppers by Diane Mott Davidson
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From:
Barbara/Oregon 10-27-2004
To:
 MSG ID: 151087
Monster Cinnamon Rolls
Source: The Last Suppers by Diane Mott Davidson/a>

Dough:
3/4 cup (1 1/2 sticks) unsalted butter
1 cup milk
3/4 cup plus 1 tsp. sugar
1 1/4 tsp. salt
3 1/4 oz. envolopes (7 1/2 tsp. active dry yeast.
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cups all-purpose flour

Filling:
5 cups firmly packed brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter
3 Tbsp. ground cinnamon

Frosting:
1/2 lb. creamed cheese, softened
1/4 cup whipping cream, approximately
1 tsp. vanilla extract
3/4 cup confectioners' sugar, sifted

For the dough, heat the butter with the milk, 1/4 cup sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool.

Add the lukewarm milk mixture and the eggs and beat until well combined.

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 flour a cup at a time, stirring and using enough flour to form a stiff dough. 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 clears the side 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 dough is doubled in bulk, approimately 1 hour.

Punch the dough down and roll out to a large 24x36-inch rectangle.

Butter two 9x13-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 to make 12 rolls. Place six rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.

Preheat the oven to 350 degrees.

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.

Makes 12 large rolls

Replies:
  ISO: Monster Cinnamon Buns (Diane Mott Davidson)
  Jen, NY - 9-14-2004
 
MSG ID: 151085
1 Recipe: Monster Cinnamon Rolls from The Last Suppers by Diane Mott Davidson
    Barbara/Oregon - 10-27-2004
   
MSG ID: 151087
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