Tuesday, March 12, 2013
Ginormous Cinnamon Rolls
When I was growing up, I remember people making a huge deal about my mom's cinnamon rolls. Like, a really big deal. I guess I was spoiled because I never really understood just how magnificent these bad boys really were.
Since I've been married, I have tried lots of different recipes. I'm my own woman now, and I like to try new recipes just in case my mom's recipes isn't actually the best out there. And there are a few recipes that I have found work better for my family than her's... however, cinnamon rolls are all her's. Thanks mom for this awesome recipe! I don't think I need to search any further, I'm crying uncle, giving up... these rock!
Mom's Ginormous Cinnamon Rolls
For the bread:
1 1/2 cup warm water
2 Tbsp yeast
4 Tbsp sugar
10 cups flour
1/2 cup shortening
4 tsp baking powder
4 tsp salt
2 1/2 cups buttermilk
For the filling:
1/2 cup butter, softened, not melted
1 cup sugar
4 tsp cinnamon
1/4 cup approx. brown sugar
Place your warm water in a large bowl (I like one that is wide and shallow), sprinkle in the yeast. Add sugar, 5 cups of flour, shortening, baking powder, salt, and buttermilk. Mix with a hand mixer for about 4-5 minutes, until its really smooth. Add remaining 5 cups of flour, and knead, by hand for 200 strokes.
Let dough rest for 20 minutes while you make up your white sugar and cinnamon. Its a great time to clean some stuff up.
On a floured surface, roll dough to a 15"x24" rectangle. Using your hand, smear that butter all over the rectangle. Sprinkle the sugar and cinnamon mixture over the butter. I usually just take a handful of brown sugar and sprinkle it on top.
Now starting with the long side, roll it up, nice and tight, being sure to seal the edges. Cut the roll into 14-15 rolls and place 12 of them on a cookie sheet, put the others on a smaller pan. Cover with a dish towel and let rise for 1 hour. Then pop them in a 375 degree oven and bake for about 30 minute.
You can top it with whatever is your preference... my mom always makes a really thin glaze with 3 Tbsp butter, 3 cup powdered sugar, 1 tsp vanilla, and hot water. I prefer to use this cream cheese frosting. Half a batch will cover all the cinnamon rolls for me.
I made mine with freshly ground hard white wheat and it didn't stop a single one of my kids from devouring them!
Linking up at: sew-licious home decor and buns in my oven