The Machine Shed Giant Cinnamon Rolls
Indulge in the ultimate comfort with The Machine Shed Giant Cinnamon Rolls—soft, pillowy perfection layered with sweet cinnamon, brown sugar, and topped with a luscious vanilla frosting. Perfectly oversized, these homemade rolls are a bakery-worthy treat made from scratch with simple pantry staples like flour, butter, and sugar. Kneaded to smoothness and baked to golden perfection, these cinnamon rolls boast a heavenly aroma that fills your kitchen. The secret to their irresistible texture lies in letting the dough rise twice, ensuring the perfect fluffy bite in every piece. Whether you're serving them fresh out of the oven for a weekend brunch or as an indulgent dessert, these giant cinnamon rolls are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Milk
- 0.33 cup Unsalted butter
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 cup Warm water
- 2 Large eggs
- 5 cups All-purpose flour
- 1 teaspoon Salt
- 1 cup Brown sugar
- 2 tablespoons Ground cinnamon
- 0.5 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk (for frosting)
Instructions
In a small saucepan, heat the milk, butter, and granulated sugar over low heat until the butter melts. Let cool until lukewarm (no hotter than 110°F).
In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the lukewarm milk mixture, yeast mixture, eggs, and salt. Gradually add the flour, one cup at a time, until a soft dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment.
Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 1/2 hours or until doubled in size.
Punch down the dough and turn it out onto a floured surface. Roll it into a large rectangle about 18x12 inches.
Spread the softened butter evenly over the dough, leaving a small border around the edges. Mix the brown sugar and cinnamon in a bowl, then sprinkle it generously over the buttered dough.
Starting from the long side, tightly roll the dough into a log. Pinch the edges to seal. Cut the log into 12 even slices using a sharp knife or dental floss.
Place the rolls in a greased 9x13-inch baking dish, leaving a bit of space between each roll for expansion. Cover with a kitchen towel and let rise for another 30-40 minutes, or until doubled in size.
Preheat your oven to 350°F. Bake the rolls for 22-25 minutes, or until golden brown.
While the rolls are baking, prepare the frosting by whisking together the powdered sugar, vanilla extract, and 2 tablespoons of milk. Adjust the consistency as needed by adding more milk, 1 teaspoon at a time.
Remove the rolls from the oven and let cool for 10 minutes. Spread the frosting over the warm rolls. Serve immediately and enjoy!
Nutrition Facts
Calories |
5375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 83.6 g | 418% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 956.2 g | 348% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 479.1 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 488 mg | 38% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
