Best Monster Cinnamon Rolls Recipes

EXTRA LARGE CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer, mix 1/4 cup water, 1 tbsp of sugar and the yeast. Allow to rest for about 5 minutes until frothy.
• Add the remaining water, sugar, salt, melted butter and 5 1/2 cups of the flour.
• With the dough hook attachment, turn the mixer to low until ingredients are combined. Then turn to medium and allow mixer to knead the dough for about 7 minutes until it has pulled away from the sides and is stretchy.
• Turn the dough onto a floured surface and knead for about 2 minutes, adding a bit of extra flour if needed, until smooth and elastic.
• Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place until doubled. About 2 hours.
• After dough has risen, turn onto a floured surface and gently roll into a rectangle approximatly 24 inches by 14 inches with the long edge facing you.
• Spread the butter over the dough, leaving 1 inch at the top end.
• Sprinkle the brown sugar over the butter, then sprinkle the cinnamon over the brown sugar.
• Roll the dough up, starting from the edge closest to you. Pinch the seam to help keep it closed.
• Cut the roll into 12 pieces, about 2 inches wide each. Then lighly spray 2 8x11 baking dishes with non-stick spray and place rolls in the dish leaving 2 inches between them. (you can also use 9x13 pans)
• Cover and allow to rise in a warm place until doubled. About 2 hours.
• After rolls have risen, bake at 375 degrees for 25 minutes, or until golden.
• Remove rolls from the oven, allow to cool for 5 minutes, then frost as desired. Serve warm.

GIANT CINNAMON ROLL RECIPE BY TASTY

Steps:

• Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
• In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
• Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
• Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
• Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
• Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
• Preheat the oven to 325˚F (160˚C).
• Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
• Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
• Enjoy!

MONSTER CINNAMON ROLLS

Steps:

• For the dough- heat the butter with the milk, 3/4 cups of the sugar and the salt in either a small saucepan or in the microwave, until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water and add the remaining teaspoon of sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs, beating until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl on a heavy duty electric mixer and knead with a dough hook until the dough cleans the sides 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 doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24" x 36". Butter two 9" x 13" 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" intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about an hour.
• Preheat the oven to 350. 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.
• To make using Splenda - For the dough, still use 1 teaspoon of real sugar in the yeast as it feeds it. Use 3/4 cup Splenda in place of the sugar that you add to the butter/milk mixture after melting the butter. Do not use the little packages of Splenda, use the pourable kind. For the filling - Use only 3/4 cup of butter and add 2 1/2 cups of the Brown Sugar Blend Splenda. You will not have quite as much filling as with regular sugar but trust me it is plenty. A little of this goes a long, long way. I don't put any frosting on the rolls when making them with Splenda products as they are rich enough as is.