Giant Cinnamon Rolls


Giant Cinnamon Rolls

Dough: This dough was given to me by my Bff Carolyn Harris
4-Cups warm water
3-packages of rapid rising yeast
3 tsp. salt
1/3 cup olive oil
1/3 cup sugar
8 cups flour

In a large bowl combined water, yeast, sugar, salt, and oil give a few stirs cover and let sit for 15-30 minutes when you come back it should look bubbly that is how you know your yeast is active.

With a wooden spoon mix in four cups of flour cover and let sit for 15-30 minutes.

With an electric hand mixer mix in four more cups of flour when it starts to get to stiff stop and finish mixing with wooden spoon or hands forming into a ball (dough should be sticky). Sprinkle flour onto your counter top and place dough on top of flour sprinkle a little more flour on top of dough and cover. Let rise for 30 minutes or doubled in size.

When dough is done rising:

Punch dough down and cut in half. Roll out one half then brush melted butter onto dough sprinkle with brown sugar, cinnamon, and nutmeg. Roll dough into a tight log then slice off the size rolls you want your cinnamon rolls to be. Place on a grease baker’s sheet cover and let the rolls rise one last time about 30 minutes. Uncover and bake in a 350* oven until golden brown. Place frosting on hot rolls so it can melt and drip down roll as you spread the frosting around the roll. Repeat process with second half of the dough, you may need two bakersheets.

Topping: Cream cheese frosting
2 sticks of unsalted butter soften at room temperature (Not Melted)
8oz Cream Cheese soften at room temperature
1 tsp pure vanilla
4 cups powder sugar

In a bowl, combine butter and cream cheese mix on high with electric hand mixer until fluffy. Then add vanilla and powder sugar mix on high until smooth.

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