Big Batch Cinnamon Rolls
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Big Batch Cinnamon Rolls

Course Breakfast
Author Leigh Anne Wilkes

Ingredients

  • 2 packages dry yeast
  • 4 C warm water 105 to 115 degrees
  • 1 C instant nonfat dry milk powder
  • 1 C sugar
  • 1 C vegetable oil
  • 1 Tbsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 11-12 C all purpose flour
  • melted butter

Cinnamon Roll filling:

  • 2 C sugar
  • 1-2 Tbsp ground cinnamon
  • 1 C butter melted
  • 4 1/2 C powdered sugar
  • 1/3-1/2 C orange juice

Instructions

  • Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
  • Add dry milk and next 5 ingredients; beat at medium speed until well mixed
  • Gradually stir in enough flour to make a very soft dough
  • Place dough in a well greased bowl, turning once to grease top
  • Cover and refrigerate at least 4 hours or overnight
  • Punch dough down; divide dough into 4 portions
  • Working with one portion of dough at a time, turn dough out onto lightly floured surface; knead until smooth and elastic, adding extra flour, if necessary
  • Roll dough into a 14 x 9 inch rectangle
  • Combine 2 C sugar, cinnamon and butter, mixing well
  • Spread one fourth of cinnamon mixture on dough
  • Roll dough jellyroll fashion, starting at long side
  • Pinch seam to seal (do not seal ends)
  • Cut roll into 14, 1 inch slices; (I use thread or dental floss to do this, wrapping the thread around the roll of dough and then using the thread to cut through the dough) place rolls in 2 greased 9 inch round cake pans (pie pans), with 7 rolls in each pan
  • Repeat process with remaining 3 portions of dough
  • Cover and let rise in a warm place (85 degrees) free from drafts, 40 minutes or until doubled in bulk.
  • Bake at 375 for 13 to 15 minutes
  • Cool on wire racks
  • Combine powdered sugar and orange juice, stirring until smooth
  • Drizzle or pipe glaze over warm rolls
  • Yield - about 4 1/2 dozen

Note:To freeze

  • Prepare and bake rolls as directed; let cool.
  • Omit glaze
  • Wrap in foil; freeze
  • To serve let rolls thaw, and bake in foil at 375 for 5-10 minutes
  • Drizzle with glaze