The Machine Shed Giant Cinnamon Rolls

Total Time: 3 hrs 40 mins Preparation Time: 3 hrs Cook Time: 40 mins

Ingredients

• Servings: 12
• 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
• 1/2 teaspoon salt
• 1/4 cup evaporated milk

Recipe

• 1 in very large mixing bowl combine 3 1/2 cups of the flour and yeast.
• 2 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 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 using a wooden spoon, stir in as much of the remaining flour as you can.
• 5 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 shape into a ball. place in greased bowl, turning once.
• 7 cover; let rise an a warm place until double. approximately 1 hour.
• 8 for filling, combine brown sugar and cinnamon.
• 9 grease two 13x9x2 inch baking pans; set aside.
• 10 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 spread dough with half of the softened butter. sprinkle with half the brown sugar and 1 t cinnamon.
• 12 roll up jelly roll style starting with one of the short sides; pinch edges to seal.
• 13 slice roll into 6 pieces.
• 14 arrange dough pieces cut side up, in one of the prepared baking pans. repeat with remaining dough, butter and filling.
• 15 cover and let dough rise in a warm place until nearly double (about 45 mins.).
• 16 preheat oven to 350.
• 17 bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.
• 18 remove from oven, cool for 1 minute then invert onto wire rack. invert again onto serving platter and spread with butter cream icing.
• 19 butter cream icing:.
• 20 in large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. gradually beat in evaporated milk.
• 21 beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.