Monster Cinnamon Rolls from Goldy’s Kitchen Cookbook
There’s nothing better than having a sticky, gooey cinnamon roll for breakfast. With today’s recipe, a Monster Cinnamon Roll from Goldy’s Kitchen Cookbook by Diane Mott Davidson, you’ll be able to make just that.
Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, in Goldy’s Kitchen Cookbook, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time. Pre-order your copy today before it’s on sale September 22.
Makes 12 large rolls
We love these. Do not frost until just before serving.
1½ sticks (6 ounces) unsalted butter
1 cup milk, preferably whole
¾ cup plus 1 teaspoon sugar
1¼ teaspoons salt
Three ¼-ounce envelopes active dry yeast
½ cup warm spring water
5 large eggs
2 tablespoons dough enhancer
8½ to 9½ cups all-purpose or bread flour
5 cups packed dark brown sugar
20 tablespoons (2½ sticks) unsalted butter
3 tablespoons ground cinnamon
8 ounces cream cheese, at room temperature
About ¼ cup heavy (whipping) cream
1 teaspoon vanilla extract
3 to 4 cups powdered sugar
For the dough:
- In a small saucepan, heat the butter with the milk, ¾ cup of the sugar, and the salt until the butter is melted. Set aside to cool.
- In a large bowl, sprinkle the yeast over the warm water, add the remaining 1 teaspoon sugar, stir, and set aside in a warm place for 10 minutes to proof, until the mixture is foamy. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the dough enhancer and then the flour 1 cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured board and knead until smooth and satiny, about 10 minutes. (Or place in the bowl of a stand mixer and knead with a dough hook until the dough cleans the sides of the bowl, about 5 minutes.) Place the dough in a very large buttered bowl, 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.
Meanwhile, for the filling:
- In a bowl, beat together the brown sugar, butter, and cinnamon until well combined.
- Punch the dough down and roll out to a large rectangle, 24 x 36 inches. Butter two 9 x 13-inch glass baking dishes.
- Spread the filling evenly over the surface of the dough. Starting on a short side, roll the dough up into a log, then cut the log crosswise at 2-inch intervals to make 12 rolls. Place 6 rolls, evenly spaced, in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.
- Preheat the oven to 350˚F.
- 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:
In a bowl, with an electric mixer, beat the cream cheese, cream, and vanilla until well combined.
Add the powdered sugar and beat until smooth.
You want a soft, not stiff frosting, so add either more cream or sugar to obtain the right consistency. Frost the rolls in the pans and serve immediately.