Friday, February 24, 2012

Giant Cinnamon Rolls

I really hate it when I make things for other people and they don't turn out.

It really ticks me off!

Now this recipe didn't have a problem with the taste it was a problem with the cooking.  I don't know about you all but sometimes I swear my oven doesn't cook at temperature because things take way longer than they should (I really should get a oven thermometer but I always forget when I am at the store).  I know that but yet I doubt myself sometimes.

This beauty was for one of my husband's co-workers for his birthday.  I pulled it out of the oven during lunch, and the hubs who was home for a few minutes, thought it looked done.  I thought it should bake for a few minutes longer but he convinced me that it was done because who wants hard, crusty cinnamon rolls.  Not me, so against my instincts I pulled it out, put the glaze on and sent it to work with him for the birthday guy.

THEN...when he got home he tells me it wasn't done in the middle.  Ugghhh!!  I hate messing up especially when it was for someone else and I went against my instincts.  My cute hubby told them all it was his fault and covered for me (sweet guy!!) but still I couldn't rest until I figured this out. 

So I made this several days later and cooked it a little bit longer and it turned out great!  This version of cinnamon rolls was so easy and it was great to have a change from the usual.  The kids loved it and now I just need to come up with something to make up to the hubs co-workers for bringing them doughy cinnamon rolls!!

Giant Cinnamon Rolls

3/4 cup buttermilk, warm
6 tbsp. butter, melted and cooled
3 large eggs
4 1/4 cups (21 ¼ ounces) flour
1/4 cup (1 ¾ ounces) sugar
2 1/4 tsp. instant yeast
1 1/4 tsp. salt

8 tbsp. butter, softened to room temperature
1 cup brown sugar
2 tsp. cinnamon
Zest of 1 large orange

1 cup powdered sugar
1 tsp. grated orange zest
1 tbsp. orange juice
1 tbsp. milk

1.  For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs.  Mix until the dough comes together, about 2 minutes (it might look really weird at first but give it time). Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes. If after 5 minutes of kneading, the dough is still overly sticky, add a tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

2.  Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 hours, depending on the warmth of your kitchen.

3.  Meanwhile, combine the brown sugar, cinnamon and orange zest in a small bowl until well mixed and set aside. Spray 2 round 8-inch baking pans with cooking spray and set aside.

4.  When the dough has risen, gently punch down and roll into a 16X12-inch rectangle. Spread evenly with the softened butter. Top with the cinnamon sugar mixture, evenly pressing the cinnamon/sugar gently into the butter. Starting with one of the long edges, roll the dough tightly into classic cinnamon roll form, pinching the edge to seal.

5.  Using a serrated knife, slice the dough in half lengthwise. Gently take one length of dough and coil it around in one of the prepared baking pans. The layers will want to fall apart a bit, but don’t stress too much, when it bakes to perfection, you won’t notice if it was a little messy going into the pan. Repeat with remaining length of dough, placing it inside the other prepared pan.

6.  Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. Preheat the oven to 350°F and bake the rolls for 22-24 minutes, until lightly golden on top and cooked through. While the rolls are baking, whisk together the glaze ingredients until smooth. Remove the cinnamon rolls from the oven and using a spatula, nudge them out of the pan onto a cooling rack set over waxed or parchment paper or onto a serving plate. Drizzle the glaze over the cinnamon rolls. Slice the cinnamon rolls into pie-shaped wedges and serve warm.  Enjoy!

Source: Mel's Kitchen Cafe
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