Credit: Goldy’s Kitchen Cookbook by Diane Mott Davidson
Monster Cinnamon Rolls
Ingredients
Dough
- 1 ½ sticks unsalted butter
- 1 cup whole milk
- ¾ cup plus 1 tsp sugar
- 1 ¼ tsp salt
- 3 ¼ oz active dry yeast
- ½ cup warm spring water
- 5 large eggs
- 2 tbsp dough enhancer
- 8 ½ to 9 ½ cups all-purpose flour
Filling
- 5 cups dark brown sugar packed
- 2 ½ sticks unsalted butter
- 3 tbsp ground cinnamon
Frosting
- 8 oz cream cheese at room temperature
- ¼ cup heavy cream whipping cream
- 1 tsp vanilla extract
- 3 to 4 cups powdered sugar
Instructions
For the Dough
- In a small saucepan, heat the butter with the milk, ¾ cup of the sugar, and the salt until the butter is melted. Set aside to cool.
- In a large bowl, sprinkle the yeast over the warm water, add the remaining 1 teaspoon sugar, stir, and set aside in a warm place for 10 minutes to proof, until the mixture is foamy. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the dough enhancer and then the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, about 10 minutes. (Or place in the bowl of a stand mixer and knead with a dough hook until the dough cleans the sides of the bowl, about 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, about 1 hour.
For the Filling
- In a bowl, beat together the brown sugar, butter, and cinnamon until well combined.
- Punch the dough down and roll out to a large rectangle, 24 x 36 inches. Butter two 9 x 13-inch glass baking dishes.
- Spread the filling evenly over the surface of the dough. Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals to make 12 rolls. Place 6 rolls, evenly spaced, in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
- Preheat the oven to 350˚F.
- Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.
For the Frosting
- In a bowl, with an electric mixer, beat the cream cheese, cream, and vanilla until well combined.
- Add the powdered sugar and beat until smooth.
- You want a soft, not stiff frosting, so add either more cream or sugar to obtain the right consistency. Frost the rolls in the pans and serve immediately.
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