Jumbo Cream Rolls

Name: Jumbo Cream Rolls
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/2 cup shortening; 1 cup sugar; 1 large egg; 2 teaspoons salt; 6-1/2 to 6-3/4 cups all-purpose flour; 1/2 cup packed brown sugar; 1 to 2 tablespoons ground cinnamon; 1-1/2 cups packed brown sugar; 3/4 cup heavy whipping cream

12 ingredients

3 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup shortening
1 cup sugar
1 large egg
2 teaspoons salt
6-1/2 to 6-3/4 cups all-purpose flour
1/2 cup packed brown sugar
1 to 2 tablespoons ground cinnamon
1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, egg, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2

Punch dough down; turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Combine filling ingredients; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 12 slices. Combine the topping ingredients; pour into two greased 8-in. square baking dishes. Place rolls over topping. Cover and let rise for 45 minutes or until nearly doubled.
3

Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before inverting onto serving platters.