How to Make the Perfect Big Texas Cinnamon Roll

It’s a common saying that everything is big in Texas so big is going to be a given in making a Perfect Texas Cinnamon Roll.   Our Texas Cinnamon Roll Recipe makes enough to share with family and friends but if wish to hide them for yourself we understand, we have done exactly that a few times in the past.

There are two kinds of people in the world, those that like frosting on their cinnamon rolls and…..

And those that don’t.   We love them both ways and usually, when we make a batch of these rolls, we serve them with and without frosting.

A Perfect Texas Cinnamon Roll starts with the yeast dough.    Instead of kneading the dough by hand we are using a dough hook on our KitchenAid mixer today.   It always makes cooking more fun by having the right equipment, my daughter bought me a KitchenAid Mixer about 10 years ago and I use it 2-3 times each and every week.  One of the Best gifts ever!

Let the dough rise about double in size, we have a designated dough bowl and we know when it rises to the top, it’s ready.

Divide dough by half and roll out in a 12 X 24-inch large rectangle.  Our silicone bakers dough mat helps determine the size and is easier than judging the thickness.

When we called these Texas Cinnamon Rolls, we knew they had to be big but oh goodness.   This is just half of the dough, it looks like we should have plenty for our family and friends.

Be sure not to place these rolls too close together since they will need plenty of room to rise.

Now, this is a Perfect Big Texas Cinnamon Roll. I’m not sure if I can wait for the frosting to try these.

For a different look to your Texas Cinnamon Rolls, they could also be placed on a large cookie sheet farther apart to allow for the sides to brown.

These Rolls don’t even need the frosting, they are so good without it but it sure doesn’t hurt.

Big Texas Cinnamon Rolls

 

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Ingredients

Dough

• 1½ sticks unsalted butter (3/4 cup of butter), at room temperature
• 1 cup milk
• 3//4 cup plus 1 teaspoon sugar
• 1 1/4 teaspoons salt
• Three- 1/4-ounce envelopes active dry yeast
• 1/2 cup warm water
• 5 large eggs
• 8½ to 9½ cups all-purpose or bread flour

Filling

• 5 cups packed dark brown sugar
• 2 1/2 sticks unsalted butter (1 1/4 cup of butter), at room temperature
• 3 tablespoons ground cinnamon

Frosting

• 8 ounces cream cheese, at room temperature
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Instructions

For the dough

1. In a small saucepan add butter, milk, 3/4 cup of the sugar, and the salt. Heat until the butter is melted, remove from heat and set aside.

2. In a large mixing bowl, add warm water, sugar, and salt, stir to dissolve. Sprinkle the yeast over the water mixture, stir, and set aside in a warm place for 10 minutes to proof, until the mixture appears foamy.

3. In the same mixing bowl, add the lukewarm milk/butter mixture to the yeast mixture

4. In a small bowl, beat the eggs then add the mixing bowl and beat until well combined.

5. Add the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Either use a dough hook on a mixer or turn out on a floured board and knead until smooth and satiny, about 10 minutes.

6. Place the dough in a very large bowl that has been buttered, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, about 1 hour.

For the filling

1. Add brown sugar, room temperature butter, and cinnamon. Beat until well combined.

To assemble

1. Punch the dough down and divide in half.

2. Take one half and roll out to a large rectangle, about 24 x 12 inches.

3. Butter two 9 x 13-inch glass baking dishes or two baking sheets with a lip

4. Spread half the filling evenly over the surface of the dough.

5. Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals

6. Place the rolls in one buttered dish spacing them at least 1 inch apart

7. Repeat steps 2-6 with the other half of the dough

8. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.

9. Preheat the oven to 350˚F.

10. Bake the rolls for 20 to 30 minutes, or until puffed and browned. Cool to room temperature in the pans on racks.

For the frosting

1. Add cream cheese, whipping cream, and vanilla in a medium bowl beat with an electric mixer until well combined.

2. Add the powdered sugar and beat until smooth.

3. Frost the cooled rolls

 

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