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Yeast: This jumbo cinnamon roll recipe uses a dry fast acting yeast such as Saf-Instant. Sugar : You need white granulated sugar for the dough, brown sugar for the filling and powdered sugar for the icing. Butter and egg: For flavor and contributes to the soft texture of the cinnamon rolls. Flour: All-purpose flour gives the rolls their structure..
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The best way to make the jumbo cinnamon rolls ahead of time, is to mix the dough the night before, and place in a large air tight container. Then, in the morning, roll out the dough and shape as directed in the recipe. Let the jumbo cinnamon roll sit while you preheat the oven for about 20 minutes. Bake as directed in the recipe.
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Instructions. In the bowl of a stand mixer, mix ¼ cup water, 1 tablespoon of sugar and the yeast. Allow to rest for about 5 minutes until frothy. Add the remaining water, sugar, salt, melted butter and 5 ½ cups of the flour. With the dough hook attachment, turn the mixer to low until ingredients are combined.
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In the bowl of a stand mixer, stir together the sugar, vanilla extract, eggs, sour cream, melted butter, salt and yeast mixture. Stir in 4 1/2 cups of flour until just combined.
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While the rolls are baking, melt the 1 tablespoon of butter. In a bowl, mix the butter, powdered sugar, cream cheese, and vanilla. Beat with a mixer or stand mixer until well combined and fluffy. Jumbo Cinnamon Roll. After the rolls have cooled 5 - 10 minutes spread each generously with icing.
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Instructions. Melt the butter in a medium saucepan and stir in the milk. In a large bowl whisk together the warm water, yeast, and sugar. Then whisk in the egg plus egg yolks. Add the salt, 2 cups of the flour, and the butter / milk mixture. Stir with a sturdy spatula until combined.
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Roll the dough out into a 12×24 inch (30x60cm) rectangle, at about ¼-inch thickness. Dollop the cinnamon roll filling across the surface of the dough. Using a butter knife (or an offset spatula, if you're fancy), spread the cinnamon filling evenly over the dough leaving about a ½-inch of border on the sides.
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Preheat the oven to 350 degrees F. Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, or until the temperature is to 120 - 130 degrees F. at the center. While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
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STEP 1: Mix the filling. In a medium bowl, mix the butter, brown sugar, cinnamon, and salt on medium speed. It will be like a paste. STEP 2: Roll out the dough. Use a rolling pin and roll the dough on a lightly floured surface. Then, roll the dough into a large rectangle until it is ¼ inch to ½ inch thick.
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Place one cinnamon roll in the center of the pan and arrange the rest around it. Use the remaining 2 tbsp of melted butter to brush the tops of the cinnamon rolls. Bake at 425F for about 15 minutes, then reduce the heat to 350F and bake another 10-15 minutes, until the edges begin to brown. Frosting.
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Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan. Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel.
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directions. For the dough; fit a heavy-duty stand mixer with the dough hook. Place 4 cups flour in the stainless steel bowl; set aside. Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy. Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until.
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In a large bowl, combine the warm water, powdered milk, potato flakes, sugar, salt, yeast. Whisk them together - this helps to break up the powdered milk and potato flakes and gets all of those ingredients incorporated before adding the heavier ingredients. Pour the yeast mixture into the bowl of a stand mixer.
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1 Recipe All-Purpose Bread Dough. Add Hy-Vee unsalted butter, softened. 3 tbsp. Hy-Vee unsalted butter, softened. Add Hy-Vee granulated sugar. ¾ c. Hy-Vee granulated sugar. Add Hy-Vee ground cinnamon. 4 tsp. Hy-Vee ground cinnamon. Add Hy-Vee all-purpose flour, for dusting. Hy-Vee all-purpose flour, for dusting.
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Add the confectioners' sugar, cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 1 minute. Spread the icing over the warm rolls and serve immediately. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for 2 days or refrigerator for 5 days.
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Enriched Yeast Dough. Scald the milk in a small saucepan. As soon as small bubbles appear around the edge of the pan, pour the milk into the bowl of a stand mixer and cool to 110°- 115°F. Then add the yeast, egg, yolk, and vanilla to the bowl. Now add the flours, sugar, salt, and soft butter.
