Recipe by Hadice
These unbelievable rolls are an adaptation of my mother's recipe. This recipe makes 36 large rolls, 12 per cookie sheet. The trick is to be patient and let them rise both in the bowl and on the sheets. I have used bread machine yeast and regular active dry yeast, both work fine. The bread machine yeast really goes nuts and is better if you have less time. Watch it though, it really rises fast. The frosting recipe and the motivation to make cinnamon rolls was inspired by the book, Peace Like a River by Leif Enger, a fantastic read. Hope you enjoy these monsters, they're a big hit at work.
Top Review by Sydney Mike
Made these specifically to share at a potluck, & even then I ended up cutting them in half so there'd be more to go around! For some silly reason or other I did expect to have a few to take back home, but such was not the case ~ They were all gone! A good thing, I suppose, but I will be making these again, although, if it's to be for just the 2 of us, I'll at least be cutting the recipe in half! Oh, yes, I did use the hot chocolate rather than the coffee, & obviously that worked our very well! Thanks for sharing the recipe! [Made & reviewed in the current Veggie Swap]
- 4 cups water, warm
- 1 cup sugar
- 2 tablespoons salt
- 13 cups flour, all purpose
- 4 eggs, beaten
- 2⁄3 cup shortening, melted
- 1 teaspoon almond extract
- 4 (1/4 ounce) packages yeast
- 3 tablespoons cinnamon
- 2 cups brown sugar
- 1 cup butter, cold
- 16 ounces cream cheese
- 1 teaspoon vanilla extract
- 1⁄4-1⁄2 cup coffee, strong brewed
- 1 -2 lb powdered sugar
Directions See How It's Made
- Dissolve Yeast in 1 cup of warm water, set aside.
- Combine 3 cups warm water, sugar, salt. Stir to dissolve.
- Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well.
- With dough hook, mix in remaining flour.
- Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled.
- Punch down the dough and roll it out on a lightly floured surface.
- Form in to a rectangle about 1/2" thick. (about 1 foot wide by 3 feet long).
- Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing).
- Leave one of the long edges clear of filling.
- Roll the dough jellyroll style toward the edge without the filling.
- With a very sharp knife or a string, cut into 1" thick rolls.
- Place rolls on well greased cookie sheets leaving some space between the rolls.
- Preheat oven to 375.
- Let the rolls rise for a half hour of so, not more than double in size.
- Place in oven, one sheet at a time, for 15-20 min or until golden brown.
- Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.