Introduction: Giant Cinnamon Roll Recipe
Best Cinnamon Rolls Ever Recipe
3/4 Cup Buttermilk, warm
6 Tablespoons Butter, melted and cooled
3 Large Eggs
4 1/4 cups (21 1/4 oz) flour
1/4 cup Sugar
2 1/4 teaspoons Instant Yeast
1 1/4 teaspoons Salt
Whisk warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups flour, sugar, yeast and salt together in a stand mixer bowl fitted with a dough hook (or you can use a large bowl and mix with a wooden spoon or by hand). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, approximately 2 minutes. Increase to medium speed and knead the dough until it is smooth and elastic, approximately 10 minutes (knead for 20 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 Tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
Place the dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 1/2 hours depending on the warmth of your kitchen.
Meanwhile, allow 1 Stick of Butter to Soften at room temperature. In a small bowl, combine 1 Cup Brown Sugar with 3 Teaspoons Cinnamon. Set aside
When the dough has risen, gently punch down and roll into a 16 x 12 rectangle. Spread evenly with the softened butter. Top with the cinnamon sugar mixture, evenly pressing the mixture gently into the butter. Starting with one of the long edges, roll the dough tightly into classic cinnamon roll form. pinching the edges to seal.
Using a serrated knife, slice the dough in half lengthwise. Gently take one length of dough and coil it around in one of the prepared cake pans (2 eight inch cake pans coated with non stick spray). The layers will want to fall apart a bit, but don't stress too much, when it bakes to perfection, you won't notice if it was a little messy going into the pan. I put my baking pan very close to the length of the dough and gently lift about four or five inches of the dough into the pan and then coil the rest around itself Repeat with remaining length of dough in 2nd prepared pan.
Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. Preheat the oven to 350 degrees and bake the rolls for 18-22 minutes until lightly golden on top and cooked through. While the rolls are baking, whisk together the glaze ingredients (1 1/2 Cups Powdered Sugar, 3 Tablespoons Milk or Half & Half or Buttermilk whisked together until smooth). Remove the rolls from the oven and use a spatula to remove onto a plate. Drizzle glaze on top, slice and enjoy!