Giant cinnamon rolls

Giant cinnamon rolls

Ingredients/Components

• egg - 1 item
• cup hot water - 1 item
• cup packed brown sugar - 1/4 item
• cup granulated sugar - 1/4 item
• teaspoon vanilla - 1/2 item
• tablespoon milk - 1 item
• 1/3 cups powdered sugar - 1 item
• tablespoons granulated sugar - 2 item
• package 16 ounce hot roll mix, including yeast packet - 1 item
• tablespoons butter or margarine, softened - 2 item
• Filling:1/4 cup butter or margarine, softened
• tablespoons ground cinnamon - 2 item
• tablespoon light corn syrup - 1 item
• Frosting:2 ounces cream cheese, softened

How to make giant cinnamon rolls:

Filling:1/4 cup butter or margarine, softened1/4 cup granulated sugar1/4 cup packed brown sugar2 tablespoons ground cinnamon1 tablespoon light corn syrup Frosting:2 ounces cream cheese, softened2 tablespoons butter or margarine, softened1/2 teaspoon vanilla1 1/3 cups powdered sugar1 tablespoon milk For dough combine hot roll mix, yeast packet and sugar. Stir in hot water, butter and egg until dough pulls away from side of bowl. Turn dough out onto lightly floured cutting board. With floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover, let rest 5 minutes. Using lightly floured roller, roll dough into a 15 x 10 inch rectangle.

For filling, combine butter, sugars, cinnamon and corn syrup, mix well. Mixture will be stiff. Spread over dough to within 1/2 inch of edges. Starting at one short side, roll up tightly, press edges to seal. Slice evenly into 6 slices, place in 9 x 13 pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place 30 minutes. Preheat oven to 325 degrees. Uncover rolls. Bake 30 to 35 minutes or until golden brown. Cool rolls for 15 minutes.

For frosting combine cream cheese, butter and vanilla. Whisk in powdered sugar and milk until smooth. Spread over warm rolls.

Recipe categories: For large groups, Breads, Breakfast.