Kittencal's Jumbo Cinnamon Buns/Rolls
"These are large soft tender buttery rolls, the dough is rolled up from the short end creating more layers of cinnamon filling --- Canadian members use all-purpose flour, and bread flour for U.S. members --- to speed things up place the egg in a cup with very warm water for about 15 minutes to bring to room temperature --- you may of coarse use your own favorite icing for the buns --- since every dough rises at different times, the prep times is only estimated this dough is made using egg which will need slightly more rising time then dough made without --- don't be skimpy with the butter and brown sugar mixture, the more the better! :)"
photo by Anonymous
- Ready In:
- 3hrs 25mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
DOUGH
- 1⁄2 cup warm water
- 2 teaspoons sugar
- 1 tablespoon dry yeast
- 1 cup milk
- 1⁄3 cup butter, cut into pieces
- 1 teaspoon salt
- 1⁄2 cup white sugar
- 1 large egg (room temperature, then slighty beaten)
- 4 -5 cups white flour (more if needed)
-
FILLING
- 1⁄2 cup soft butter (can use more butter, I always do, more is better, no substitutes please!)
- 1 1⁄2 cups brown sugar, packed
- 3 -4 teaspoons cinnamon
- 1 cup raisins, can use more (optional)
- 1 cup chopped pecans (optional) or 1 cup walnuts, can use more (optional)
- glaze, for the roll (see my Kittencal's Easy Creamy White Glaze)
directions
- For the dough; fit a heavy-duty stand mixer with the dough hook.
- Place 4 cups flour in the stainless steel bowl; set aside.
- Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
- Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
- Add the mixture to the bowl along with the egg.
- When the yeast is foamy add to the bowl.
- Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
- Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
- Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
- Punch down the dough and allow to rest in bowl for 5 minutes.
- In a small bowl mix together the brown sugar with cinnamon.
- Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
- Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
- Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
- Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
- Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
- Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
- Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
- In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
- Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
- Set oven to 375 degrees F.
- Bake until browned about 25 minutes.
- Cool the buns slightly then drizzle the icing over the warm buns.
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Reviews
-
You all know I don't hand out many five stars, this one truly deserves it. OVER-THE-TOP DELICIOUS! Easy to follow instructions too. I'm in the U.S., but I used regular flour and just added about 1/4 c extra. It took me exactly four hours from start to finish. I can't wait to take them to work and share! This will be my new cinnamon roll recipe. Thanks Kitten for another keeper! -
Omg! These were out of this world! They reminded me of the jumbo cinnamon rolls we use to get at the high school cafeteria when I was a kid. I used a cream cheese frosting as well, but otherwise followed the recipe to a tee. Thank you so much for this wonderful recipe Kittencal. I always look to you when I want a great recipe! -
Every time I make these, I am told they are the best cinnamon buns they have ever eaten...I agree. I make them in my bread machine (dough setting) and use cream cheese icing. They are by far the best I have ever made!! -
Just wanted to let you know that I just got a new KitchenAid stand mixer and debated on what to make first. I decided on this recipe for cinnamon buns. They were wonderful, and I received compiments from everyone that shared one. I was a bit intimidated by the 3 1/2 hour prep time, but as I tell my children often... "anything in life worth having takes effort". Thanks for this recipe. -
Delicious and easy. I made the dough ahead of time for the granddaughters to help later with rolling out, filling, rolling up, baking and glazing. No mixer available at my son's so I mixed and kneaded the dough by hand with no trouble at all. It rose beautifully, rolled out quickly. Easy Peasy. We made smaller rolls in a size a three and five year old could handle, filling a 9x13" and an 8" round cake pan. Glazed them up and enjoyed them for the next three days. We skipped the raisins and nuts but will use them the next time I make them. Thanks for posting - another hit from Kittencal!~
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