Sunday, June 21, 2015

BIG two hour cinnamon rolls

These are some of the tastiest, most yummiest, biggest "sweet Rolls" (as my father in law likes to call them) EVER!!!    I found this recipe online a few years ago and I have searched to find the original but I can't seem to find it. :( Sorry if it's yours, we love to give credit where credit is due!!  But they are just too delicious not to share!  I have put the original recipe (which makes 24 giant rolls!!! 2 sheet cake pans full)  and a halved recipe (makes 12 rolls, 1 sheet cake full)

Big two hour cinnamon rolls   

makes 24 rolls
makes 12 rolls

3 1/2 c. warm water  1 3/4 c.
3/4 c. sugar 1/4 c. + 2 T.
1/2 c. oil 1/4 c.
6 T. yeast 3 T.
1 T. salt 1 1/2 tsp.
3 eggs 2
10 1/2 c flour 5 1/4 c.
extra oil or Crisco to oil the counter.
1/2 c. butter divided 1/4 c.
cinnamon and sugar mixture (I mix mine in a jar with holes poked in the lid for easy shaking out)

Mix together the water, sugar, oil and yeast and let sit for 15 minutes or until frothy.

Then add: salt, eggs, and flour and mix for 10 minutes,   then sit for 10 minutes.

Oil the counter, divide the dough in half if making the large batch (it will be a little sticky, so use the oil on your hands as well) spread one half into a rectangle using your hands.   Melt half of the butter and spread evenly over the dough.  Cover in as much cinnamon and sugar as desired.  Roll long ways and cut into 12 equal pieces.

Grease a large sheet cake pan/cookie sheet and place 12 rolls on it.  Repeat with other half of dough..  Let rise,  mine usually doesn't take more than 30 minutes, (they will also get bigger while cooking so don't let them rise too big!!!!)

Bake in a 400* oven for 12-15 minutes.  let them cool slightly then slather them in frosting!!


mix together
1 cube butter 1/4 c.
2 dashes salt 1 dash
2 tsp. vanilla 1 tsp.
6 cups powdered sugar 3 c.
add milk until desired consistency, usually only a quarter cup or so..
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