Giant Sticky Cinnamon Rolls
We’ve all had the cinnamon rolls out of a can that you put on a sheet tray and bake in the oven. Then spread the pouch of icing over when they are done. Two dollars for 8 of them, they aren’t half bad. When you are ready for Christmas morning or having all the kid’s friends over for a sleepover, it time to pull out the show stopper Cinnamon Rolls that you remember your grandma making for you as a kid. With this recipe, you are going to be able to create amazing cinnamon rolls that people will be talking about for weeks and months.
Preheat Your Thermodyne Slow Cook and Hold Oven to 150° and a Convection Oven to 350°.
2 C. Warm Milk, 110-120°
2 Packs Instant Dry Yeast
2/3 C. Butter, Melted
8 C. All-purpose Flour
2 Tea. Salt
1 C. Sugar
1 C. Butter
2 C. Dark Brown Sugar
4 Tbl. Cinnamon
16 oz. Cream cheese, softened
¾ C. Butter, Softened
4 C Powdered Sugar
1 Tbl. Vanilla Extract
3 Tbl. Heavy Cream
Giant Sticky Cinnamon Roll Instructions:
- Using a stand mixer and a paddle attachment, pour in warm milk and add in the yeast. Mix and let sit for 1 minute.
- Add in the tempered eggs, butter, salt, and sugar. Mix on low for 30 seconds.
- Add in flour and mix until everything is just coming together and let it rest for 5-10 minutes giving the year time to activate.
- Scrap off the paddle and begin using the dough hook.
- Beat the dough for 5 minutes on medium speed. Dough will be slightly sticky, that’s how you want it! It should not be hard or clumpy.
- Spray a metal bowl with nonstick spray and pour the dough in it. Cover with a damp kitchen towel
- Place a riser in your preheated Thermodyne oven and let the dough proof for 1.5 hours.
- While the dough is proofing, make your filling by combining all the ingredients in a bowl and mix with a rubber spatula or your hands.
- Dust your working area with flour and begin rolling your dough. Remove it from the bowl onto the dusted surface and dust the top with flour and dust your rolling pin with flour. Roll it out until you have a rectangle about 30 x 18 inches.
- Spread the filling evenly onto the dough with your hands or spatula.
- Begin rolling the dough up longways. It does not need to be right as the dough will need room to rise when it bakes.
- Butter a 2-inch full hotel pan and slice the roll into 18 equal pieces and lay the three by 6 in the pan.
- Heat one cup of heavy cream until lukewarm and pour it over the rolls, this helps them become nice and sticky and gives it a bronze color.
- Cover with foil and let them sit for 20 minutes.
- After they have rested, place in a convection oven and bake for 20 minutes, rotating halfway through.
- While the rolls are baking, prepare the frosting by mixing all the ingredients in a stand mixer for 5 minutes on medium speed.
- Remove the rolls from the oven and allow them to cool for 8 minutes. You don’t want them to cool for too long otherwise they won’t absorb the icing but if you frost them right away then the heat from the rolls will melt the icing.
- Enjoy with coffee or store in an airtight container.
If you do plan on enjoying this cinnamon roll recipe on Christmas day, you should also check on my recipe for a delicious Christmas roast.