Recipe: Giant Breakfast Rolls (Cinnamon Rolls)

GIANT BREAKFAST ROLLS (CINNAMON ROLLS)

FOR THE DOUGH:
2 pkg. active dry yeast
1 cup warm water (105 degrees-115 degrees F)
1/2 cup butter, melted
1/2 cup granulated sugar
3 eggs, beaten
1/2 tsp salt
4 1/2 cups all-purpose flour, divided use
FOR THE FILLING:
1/2 cup butter, softened
1/2 cup granulated sugar
2 tsp. ground cinnamon
1/2 cup almonds, ground
FOR THE FROSTING:
1 cup powdered sugar
3 tsp cream
1 tsp butter, melted
3/4 tsp almond extract

TO PREPARE THE DOUGH:
Dissolve the yeast in the warm water in a large bowl. Stir in the 1/2 cup melted butter, 1/2 cup sugar, eggs, salt and half the flour. Beat until smooth.

Set aside 1/4 cup of the flour. Stir in the remaining flour until the dough is stiff. Cover and refrigerate at least 2 hours (or up to 24 hours).

TO PREPARE THE ROLLS:
Dust the remaining 1/4 cup flour over the dough and roll out to form a rectangle (12x24-inches). Spread with 1/2 cup softened butter and sprinkle with 1/2 cup granulated sugar, cinnamon and ground almonds. Roll up as for a jelly roll and slice into 12 even sized slices. (The rolls may now be refrigerated overnight if desired).

WHEN READY TO BAKE:
Grease a 13x9-inch baking pan. Place the rolls, cut side down, in the pan. Let rise (if they were refrigerated, place over a pan of hot tap water to rise).

Preheat the oven to 375 degrees F.

Bake until golden (20 to 30 minutes).

TO MAKE THE FROSTING:
Mix the powdered sugar with the milk, 1 teaspoon melted butter and almond extract. Drizzle the frosting over the hot rolls.

Makes 12 rolls
Source: Unknown

Hi Debbie,

The original source of this recipe wasn't given. Maybe you or one of our visitors can verify if it's the McCall's recipe and then I'll add the credit.

Happy Holiday Baking!

Betsy