Food Friday: Large Cinnamon Rolls

Large Cinnamon Rolls

1 3/4 Cups warm water

1/3 Cup sugar

1/2 Cup oil

3 Tablespoons yeast

Place above ingredients in your stand alone mixer and mix until just combined.  Let sit for 15 minutes (will bubble up quickly).

Add:

2 eggs

1 1/2 teaspoons salt

5 1/4 Cups bread flour

Mix dough thoroughly.  Then divide dough in 2. Roll into rectangles (about the size of a large cookie sheet).  Spread melted butter (I like it where it is very soft but not liquid) on each rectangle.  Spread generously with cinnamon/sugar mixture (see below).  At this point you can also add raisins or nuts if you wish.  Roll up the rectangles from one of the longer sides.  Cut each "tube" into 12 cinnamon rolls.  I do this by using a long piece of twine.  Place under the roll of dough and around like you are going to tie a bow around the dough.  Cross the twine and pull so that the twine is pulling against itself.  Does that make sense?  Maybe I should've taken a photo.   :)  I also start by cutting the middle, then those 2 halves in half, then those halves into thirds.

Place on large, greased cookie sheet.  Let rise 20 minutes.  Bake at 375* for about 13 to 17 minutes.  (My first batch usually takes a little longer than my 2nd even after I have pre-heated the oven).

Cinnamon/Sugar Mixture

2 Cups brown sugar (always pack to measure)

2 Tablespoons cinnamon

1/2 Cup butter, softened

Mix together well.

While the first batch of rolls are baking I clean out the mixing bowl and then make the frosting.

Frosting

8 oz. (1 Cup) cream cheese, softened

1/2 Cup butter, softened

1 teaspoon vanilla

1 Tablespoon milk

3 Cups powdered sugar

Mix until smooth.  Place on baked cinnamon rolls when still warm.

Enjoy!

Makes 2 dozen.