Gigantic Cinnamon Rolls Recipe
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/2 cup butter, melted
- 1/2 cup chopped pecans
- 1-1/4 cups confectioners' sugar
- 6 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1. In a shallow bowl, combine sugars and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12x4-in. rectangle. Cut each rectangle lengthwise into four 1-in. strips. Roll each into an 18-in.-long rope. Dip in butter, then roll in sugar mixture.
- 2. Coil one rope in the center of a greased 12-in. pizza pan. Add three more ropes, pinching ends together to fill one pan. Repeat with remaining ropes on a second pizza pan. Sprinkle with pecans and remaining cinnamon-sugar. Cover and let rise in a warm place until doubled, about 45 minutes.
- 3. Bake at 350° for 20-30 minutes or until golden brown. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls. Yield: 2 rolls (6-8 servings each).
1 each: 322 calories, 11g fat (4g saturated fat), 16mg cholesterol, 377mg sodium, 52g carbohydrate (24g sugars, 2g fiber), 6g protein.
Reviews for Gigantic Cinnamon Rolls
"They look wonderful!"
"i have made this so many times now."
"I might make these again with some changes mostly I liked the idea of a huge cinnamon roll, but I didn't like the actual recipe. My results turned out kind of tough & I think it might have been the cinnamon sugar that was used. Next time I'd try using the Baker's Cinnamon Filling that I buy from King Arthur Flour. The ends do come apart, so pinching them really well is very important."
"This recipe is absolutely delicious and so easy to make.Thanks for a great recipe."
"5 Stars, these huge rolls are delicious and are going to become my Christmas brunch gift of choice! Couple of tips, overlap the ends about 2 inches before pinching together well - the roll expands when it rises and they disconnect. Also, hold off on sprinkling the pecans and remaining cinnamon-sugar over the roll until after it rises so you can see & repair any pieces that have disconnected before you bake. I baked them on disposable 12" tin holiday cookie trays (the cooked roll fills the entire pan end to end). I can't say enough wonderful things about this recipe. If you love cinnamon rolls - you will LOVE this recipe! Enjoy!"