THE MACHINE SHED GIANT CINNAMON ROLLS

Steps:

• In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
• In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture.
• Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes.
• Using a wooden spoon, stir in as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (3-5 mins total).
• Shape into a ball. Place in greased bowl, turning once.
• Cover; let rise an a warm place until double. approximately 1 hour.
• For filling, combine brown sugar and cinnamon.
• Grease two 13x9x2 inch baking pans; set aside.
• Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12" rectangle.
• Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 T cinnamon.
• Roll up jelly roll style starting with one of the short sides; pinch edges to seal.
• Slice roll into 6 pieces.
• Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling.
• Cover and let dough rise in a warm place until nearly double (about 45 mins.).
• Preheat oven to 350.
• Bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.
• Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.
• Butter Cream Icing:.
• In large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk.
• Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.