Monster Cinnamon Rolls are exactly what they sound like – huge helpings of delicious, gooey breakfast rolls, perfect for a weekend brunch or special holiday.
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We FINALLY got some seasonally appropriate weather here in Houston, which gave us the perfect excuse to go and make these truly gargantuan Monster Cinnamon Rolls. Not that you really need an excuse other than you just want some delicious breakfast or brunch food, but when you’re making something a excessive as these, it helps to have a little more justification.
In case you can’t tell from the title or the pictures, these rolls are huge! You can easily share one between two people, and I honestly don’t think I have ever polished off one by myself. Sure, we could have made them a little smaller, but where’s the fun in that? Besides, how awesome is it to sit down at the table and gaze at the cold outdoors as the smell of cinnamon and fresh coffee waft by? Monster Cinnamon Rolls are are perfect for a nice lazy weekend morning. Or, according to Liz, a 2 am snack.
This recipe comes from Diane Mott Davidson’s book The Last Suppers. For those of you not familiar with the author, she’s actually a mystery novelist whose main character is a caterer/detective, and her novels each feature a number of recipes. While I haven’t read any of them personally, my mom is a big fan, and thank goodness, because otherwise I doubt I would have become aware of this recipe and be able to share it with all of you. Thanks mom!
While I’m a huge fan of our Cream Cheese Cinnamon Rolls, the step where you laminate the dough with cream cheese can be a little difficult, and these have the addition of cream cheese frosting, which just seems destined to pair with cinnamon rolls. If you’ve made cinnamon rolls before, this recipe is going to follow the same basic steps, but where it differs is the scale: 3 packets of yeast, 9 cups of flour, 5 cups of brown sugar… you get the idea. Oh, and when you roll out a full batch to add the frosting, make sure your clear some counter space, because you are going to be dealing with six square FEET of dough. You may want to seriously consider just making a half batch your first time around, because a full batch will give you two full 9×13 pans of breakfast deliciousness, and would probably easily feed 24 people. You’ve been warned.
Luckily, as massive as the recipe for Monster Cinnamon Rolls is, it comes together fairly easily, and I find the dough to be easier to work with than some others. Just be patient when you are rolling it out, as you will need to get it fairly thin. If you find that the dough is fighting you, and trying to spring back, just cover it with a tea towel and and leave it alone for 5-10 minutes to allow the gluten to relax. It should be much more compliant when you return. Another note I would add is be careful not to overcook them. As massive as they are, they provide a lot of surface area to absorb the heat from your oven, and the relatively thin layers of dough can dry out. The recipe calls for 20-30 minutes baking, but it wouldn’t hurt to take a peek at them at 15 and check every few minutes thereafter.
Exciting Bun-Related News!
We would also like to take this opportunity to pass along some very happy news: Ready to Yumble is expecting a new arrival in 2017! I guess you could say we have a “bun in the oven.” (I had to.)
To answer the questions we are imagining you asking, let’s do a quick Q&A! Or really just some A’s:
- Due in May (Mother’s Day actually – how appropriate);
- It’s a girl;
- We haven’t picked a name yet;
- Liz has been craving anything that’s smothered in cheese. Also this Bacon Salted Caramel Corn.
We have every intention of keeping the blog going through all the new developments, but we hope you understand if we occasionally have to scale back the posts. We are extremely excited for this new chapter of our lives!
We’re also excited for cinnamon rolls. Because we’re only human.
- ¾ cup (1½ sticks) unsalted butter
- 1 cup milk
- ¾ cup plus 1 tsp sugar
- 1¼ tsp salt
- ¾ ounce active dry yeast (3 envelopes)
- ½ cup warm water
- 5 large eggs
- 8½ to 9½ cup all-purpose flour
- 5 cups firmly packed brown sugar
- 1 cups (2½ stick) unsalted butter
- 3 Tbs ground cinnamon
- 8 oz cream cheese, softened
- ¼ cup whipping cream, approximately
- 1 tsp vanilla extract
- 3 to 4 cups confectioners’ sugar, sifted
- Heat the butter with the milk, ¾ cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool.
- In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly.
- Combine the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead until a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.)
- Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour.
- Punch the dough down and roll out to a large rectangle, 24 inches by 36 inches.
- Butter two 9 by 13 inch glass baking dishes.
- For the filling, beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough.
- Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. You may wish to trim the ends to get a cleaner "tube" of dough, but this is optional.
- Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
- Preheat the over to 350 degrees.
- Bake the rolls for about 20 to 30 minutes or until puffed and browned. Cool to room temperature on racks.
- For the frosting, beat the cream cheese, cream, and vanilla until well combined. Add the confectioners’ sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately.
If you’re a fan of these Monster Cinnamon Rolls, you’ll probably also want to try these Cream Cheese Cinnamon Rolls with Caramel Pecan Topping. Just sayin’.