Monster Cinnamon Rolls

Name: Monster Cinnamon Rolls
Ingredients: Dough; 3/4 cup unsalted butter (1 1/2 sticks); 1 cup milk; 3/4 cup sugar; 1 teaspoon sugar; 1 1/4 teaspoons salt; 3 1/4 ounces active dry yeast (7 1/2 teaspoons); 1/2 cup warm water; 5 large eggs; 8 1/2 cups all-purpose flour (may need up to 9 1/2 cups depending upon the weather); Filling; 5 cups light brown sugar, firmly packed; 1 1/4 cups unsalted butter (2 1/2 sticks); 3 tablespoons ground cinnamon; Frosting; 1/2 lb cream cheese, softened; 1/4 cup whipping cream, approximately; 1 teaspoon vanilla extract; 3 cups confectioners' sugar, sifted (made use up to 4 cups)

19 ingredients

1 steps

Ingredients

Dough
3/4 cup unsalted butter (1 1/2 sticks)
1 cup milk
3/4 cup sugar
1 teaspoon sugar
1 1/4 teaspoons salt
3 1/4 ounces active dry yeast (7 1/2 teaspoons)
1/2 cup warm water
5 large eggs
8 1/2 cups all-purpose flour (may need up to 9 1/2 cups depending upon the weather)
Filling
5 cups light brown sugar, firmly packed
1 1/4 cups unsalted butter (2 1/2 sticks)
3 tablespoons ground cinnamon
Frosting
1/2 lb cream cheese, softened
1/4 cup whipping cream, approximately
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted (made use up to 4 cups)

Directions

1

["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.""