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JUMBO CINNAMON ROLLS 
4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. white sugar
1/4 c. butter
1 tsp. salt
2 eggs

6 tbsp. butter, softened
1/2 c. brown sugar, packed
2 tsp. cinnamon

1 recipe Maple Nut Glaze or Powdered Sugar Glaze

In a large mixer bowl, combine 1 1/2 cups of the flour and yeast. Heat the milk, white sugar, and 1/4 cup butter and salt just until mixture is warm (120 to 130 degrees) and the butter is almost melted, stirring constantly. Add milk mixture to flour mixture; add eggs. Beat with electric mixer on low speed for 30 seconds; scrape sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. (Dough will be soft.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into ball.

Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 to 1 1/2 hours). The dough is ready for shaping when you can lightly and quickly press two fingers 1/2 inch into dough and indentation remains.

Punch dough down. On a lightly floured surface divide dough in half. Shape each half into a smooth ball. Cover; let rest for 10 minutes. On lightly floured surface roll half the dough to 12 x 8 inches. Spread with 3 tablespoons softened butter. Combine brown sugar and cinnamon; sprinkle 1/2 over dough. Roll up from short side. Make a second roll with remaining dough, butter and sugar mixture.

Slice each dough roll into 8 pieces. (To make nice slices, cut with thread.) Arrange slices cut side down in a greased 13 x 9 x 2 inch pan. Cover; let rise until nearly double (about 30 minutes). Bake at 350 degrees for 25 to 30 minutes or until light brown. Invert at once onto a wire rack. Cool slightly. Drizzle rolls with Maple Nut Glaze or Powdered Sugar Glaze. Makes 16 rolls.

MAPLE NUT GLAZE:

In a small bowl combine:

1 c. sifted powdered sugar
2 tbsp. maple syrup or 1/2 tsp. maple extract and enough water (2 to 3 tsp.) for drizzling consistency (or milk)
1/4 c. pecans, coarsely chopped

POWDERED SUGAR GLAZE:

1 c. powdered sugar, sifted
1 tsp. vanilla
Enough milk (about 3 or 4 tsp.) for drizzling consistency

Combine all ingredients.

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 Rating: 5 / 5 - Reviews: 1
Mar 23, 10:42 PM
Michelle (Pennsylvania) says:

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