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Giant Homemade Cinnamon Rolls: A Machine Shed Inspired Recipe

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Ingredients

Adjust Servings:
10 cups flour (all purpose)
2 pkts. active dry yeast
2 1/2 cups milk
1 cup butter
1 cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
1/2 cup brown sugar, packed
2 tablespoons cinnamon
1/2 cup butter, softened
1/2 cup butter, softened
3 cups powdered sugar (1 1/2 cups powdered sugar, extra)
1 teaspoon vanilla

Nutritional information

929.1
Calories
317 g
Calories From Fat
35.3 g
Total Fat
21.4 g
Saturated Fat
142.9 mg
Cholesterol
756.7 mg
Sodium
139 g
Carbs
3.4 g
Dietary Fiber
55.4 g
Sugars
14.7 g
Protein
270g
Serving Size

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Giant Homemade Cinnamon Rolls: A Machine Shed Inspired Recipe

Features:
    Cuisine:

    This is from the cookbook they sell in the restaurant. These are great cinnamon rolls if you are lucky enough to get one before they sell out!
    Prep time includes rising.

    • 240 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    The Machine Shed Giant Cinnamon Rolls, This is from the cookbook they sell in the restaurant These are great cinnamon rolls if you are lucky enough to get one before they sell out! Prep time includes rising , I had so much fun making these and everyone LOVED THEM!!!!


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    Steps

    1
    Done

    In Very Large Mixing Bowl Combine 3 1/2 Cups of the Flour and Yeast.

    2
    Done

    in Medium Pan, Heat Milk, Butter, Sugar and Salt Just Till Warm (120-130 Degrees) and Butter Is Almost Melted, Stirring Constantly. Add to Flour Mixture.

    3
    Done

    Add Eggs and Vanilla, Beating With a Mixer on Low For 30 Seconds, Scraping Sides of Bowl Constantly. Beat on High For 3 Minutes.

    4
    Done

    Using a Wooden Spoon, Stir in as Much of the Remaining Flour as You Can.

    5
    Done

    Turn Dough Out Onto a Lightly Floured Surface. Knead in Enough of the Remaining Flour to Make a Moderatly Soft Dough That Is Smooth and Elastic (3-5 Mins Total).

    6
    Done

    Shape Into a Ball. Place in Greased Bowl, Turning Once.

    7
    Done

    Cover; Let Rise an a Warm Place Until Double. Approximately 1 Hour.

    8
    Done

    For Filling, Combine Brown Sugar and Cinnamon.

    9
    Done

    Grease Two 13x9x2 Inch Baking Pans; Set Aside.

    10
    Done

    Punch Dough Down and Turn Onto a Lightly Floured Surface. Divide Dough in 1/2. Cover and Let Rest 10 Minutes. Roll 1/2 the Dough to a 16x12" Rectangle.

    11
    Done

    Spread Dough With Half of the Softened Butter. Sprinkle With Half the Brown Sugar and 1 T Cinnamon.

    12
    Done

    Roll Up Jelly Roll Style Starting With One of the Short Sides; Pinch Edges to Seal.

    13
    Done

    Slice Roll Into 6 Pieces.

    14
    Done

    Arrange Dough Pieces Cut Side Up, in One of the Prepared Baking Pans. Repeat With Remaining Dough, Butter and Filling.

    15
    Done

    Cover and Let Dough Rise in a Warm Place Until Nearly Double (about 45 Mins.).

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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