Giant Cinnamon Rolls

wtorek, 4 lutego 2014

1 Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
2 Add sugar and stir. Stir in lightly beaten eggs and oil.
3 Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
4 Cover dough and let rise until doubled.
5 Punch dough down and divide in half. Roll out one half into a rectangle.
6 Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
7 Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
8 Repeat with remaining half of dough and filling.
9 Cover and let rise until doubled.
10 Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
11 For frosting, beat together softened cream cheese and butter.
12 Beat in milk and vanilla.
13 Gradually beat in powdered sugar; beating until smooth.
14 Generously frost warm rolls, about 5 minutes after removing from oven.

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