People tell us they still dream about these–giant, gooey cinnamon rolls from a recipe the Chicago Tribune ran in 1987. This recipe makes six buns, which just fit into one cake pan. Great tip from Chicago Tribune recipe developer JeanMarie Brownson: use thread, (or unflavored dental floss), rather than a knife to cut the raw dough into rolls before baking–they hold their shape better.
Makes six, giant cinnamon rolls
4 cups all-purpose flour (about)
1 pkg. active dry yeast = 2.5 tsp active dry yeast
1 1/4 cups milk
1/4 cup sugar
1/4 cup unsalted butter
1 tsp salt
1 large egg
Cinnamon Filling Ingredients
1/4 cup granulated sugar
2 Tbsp dark brown sugar
1 Tbsp ground cinnamon
5 Tbsp melted butter
1 cup confectioners sugar
1/2 tsp vanilla
- Mix 1 1/2 cups flour and yeast into large bowl.
- Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small pan until just warm. Stir until butter almost melts.
- Add to yeast mixture; add egg.
- In bowl of stand mixer, beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
- By hand, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Shape into a ball. Place in lightly-greased bowl; turn to grease surface. Cover.
- Let rise in warm place until doubled in bulk; about 1 1/2 to 2 hours.
- Punch down; turn out onto floured surface. Cover.
- Let rest 10 minutes.
- Mix sugars and cinnamon.
- Brush 9-inch round cake pan with 1 Tbsp melted butter.
- Shape rolls: Roll dough on lightly-floured surface to a thin rectangle 12 x 20 inches. Brush generously with melted butter. Sprinkle with cinnamon mixture. Roll up jelly-roll-style, starting at one 12-inch end. End up with a fat log, about 12-inches long.
- Cut rolls in 2 inch intervals, using dental floss or button thread: Slide the thread underneath the finished cinnamon-roll log. With one end of the thread in each hand, pull straight up and around the log, criss-crossing at the top and pulling tight to cut off 2-inch slices.
- Place cut rolls in the prepared cake pan, cinnamon-swirl-side-up, and drizzle any remaining butter over all.
- Cover and let rise 20 minutes.
- Combine confectioners sugar, vanilla and enough half-and-half to thin this mixture to glaze consistency.
- While rolls are doing their final rise, preheat oven to 375 degrees.
- Bake at 375 for 25 to 30 minutes until puffed and golden.
- Remove pan to baking rack.
- Serve rolls warm, drizzled with glaze.