The Machine Shed Giant Cinnamon Rolls Recipe

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The Machine Shed Giant Cinnamon Rolls
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Ingredients
16
Count
Nutrition
1934
Calories
Total time
220
Minutes
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Ingredients:

  • 10 cups flour ( all purpose)
  • 2 pkts. active dry yeast
  • 2 1/2 cups milk
  • 1 cup butter
  • 1 cup sugar
  • 2 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup brown sugar , packed
  • 2 tbsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1933.92 Kcal (8097 kJ)
Calories from fat 843.15 Kcal
% Daily Value*
Total Fat 93.68g 144%
Cholesterol 124.81mg 42%
Sodium 4183.04mg 174%
Potassium 2230.14mg 47%
Total Carbs 250.47g 83%
Sugars 86.87g 347%
Dietary Fiber 14.49g 58%
Protein 27.33g 55%
Vitamin C 0.2mg 0%
Vitamin A 0.4mg 13%
Iron 8.3mg 46%
Calcium 537.2mg 54%
Amount Per 100 g
Calories 402.33 Kcal (1684 kJ)
Calories from fat 175.41 Kcal
% Daily Value*
Total Fat 19.49g 144%
Cholesterol 25.96mg 42%
Sodium 870.23mg 174%
Potassium 463.95mg 47%
Total Carbs 52.11g 83%
Sugars 18.07g 347%
Dietary Fiber 3.01g 58%
Protein 5.69g 55%
Vitamin A 0.1mg 13%
Iron 1.7mg 46%
Calcium 111.8mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.7
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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