Sunday, June 19, 2011

GIANT 'Mon Rolls

The Wilson's like to abbreviate everything, and they have their own secret language for identifying certain family-favorite recipes.  Such as Brownie or Texas Sheet Cake.  In the Wilson family, we call it Yum-Yum Cake.  Or Cinnamon Rolls.  We call them 'Mon Rolls.  Whichever name you want to call them, these Cinnamon Rolls are incredible and sell at Kneader's Bakery for $1.99 each!  To imitate Kneader's Bakery, I 1 1/2'd the Big Cinnamon Rolls recipe we got from Kendra, but still cut them into only 12 rolls.  They turned out GIANT.  Kaysen couldn't finish one.  But I did, and so did Jesse, Bryant, and Jaret.  And Bryant downed another one after church right before dinner.  Enjoy!

Big Cinnamon Rolls
based off of Anne Miles (Boise, ID) recipe
2 tablespoons yeast
1/2 cup plus 1 tablespoon sugar
3 eggs, beaten lightly
3 cups warm water
3 teaspoons salt
3 tablespoons vegetable oil
8 1/2 - 9 cups flour
¼  cup softened butter
¼ cup + 2 tablespoons white sugar
¼ cup + 2 tablespoons brown sugar
1 1/2 tablespoons cinnamon
3 tablespoons butter
1 teaspoon vanilla
4 cups powdered sugar
milk (enough to achieve desired consistency of frosting -- keep it fairly thick)

Combine in mixing bowl 4 cups flour, yeast, and sugar.  Add the water, eggs, and oil.  Beat well to “cake batter” stage.  Stir in salt and rest of flour to make a soft dough, and let mixer knead it to the right texture.  Place dough in a greased bowl, cover and let rise for 1 hour. (If you're in a hurry, you can skip this rising; but it's best if you can wait.)
Roll dough into a 16x12-inch rectangle.  Spread ¼ cup softened butter over dough and mix sugars and cinnamon and sprinkle on the rectangle.  Roll as for jelly roll, starting with the long edge; then seal.  Cut into 12 rolls (about 1 ⅓ inch slices), using thread or dental floss.  To cut rolls, place piece of thread under rolled dough and pull up around sides.  Crisscross thread at top, then pull quickly.  Place on greased, large (18x12x1-inch) cookie sheet.  Let rise until double, 30 to 45 minutes. (If you skipped the first rising, this rising will take longer.)
Bake at 350°F for 20-25 minutes until golden brown and when thumped with fingertip they will have a hollow sound.  Mix frosting and spread on rolls.  (Note:  I like to spread the frosting on the rolls when serving.  I usually spread the frosting on the ones we are going to eat right away.  Then I store the remaining frosting in the fridge.  Heat individual rolls in the microwave for a few seconds and then spread frosting on roll after removing from microwave.  The frosting may need to be microwaved for a few seconds also to have a better spreading consistency.  The rolls also freeze better without frosting.)

BTW, Kneader's Bakery has franchise opportunities.  I think we should get one going in Pocatello!

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