Kittencal's Jumbo Cinnamon Buns/rolls

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/2 cup warm water
• 2 teaspoons sugar
• 1 tablespoon dry yeast
• 1 cup milk
• 1/3 cup butter, cut into pieces
• 1 teaspoon salt
• 1/2 cup white sugar
• 1 large egg (room temperature, then slighty beaten)
• 4 -5 cups white flour (more if needed)
• 1/2 cup soft butter (can use more butter, i always do, more is better, no substitutes please!)
• 1 1/2 cups brown sugar, packed
• 3 -4 teaspoons cinnamon
• 1 cup raisins, can use more (optional)
• 1 cup chopped pecans (optional) or 1 cup walnuts, can use more (optional)
• glaze, for the roll (see my kittencal's easy creamy white glaze)

Recipe

• 1 for the dough; fit a heavy-duty stand mixer with the dough hook.
• 2 place 4 cups flour in the stainless steel bowl; set aside.
• 3 proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• 4 meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• 5 add the mixture to the bowl along with the egg.
• 6 when the yeast is foamy add to the bowl.
• 7 start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• 8 remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• 9 shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• 10 punch down the dough and allow to rest in bowl for 5 minutes.
• 11 in a small bowl mix together the brown sugar with cinnamon.
• 12 transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (i just spread out the dough using my hands, the measurments do not have to be exact).
• 13 spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, i usually do!).
• 14 sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• 15 starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• 16 pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• 17 using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although i sometimes get less).
• 18 generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• 19 in each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• 20 cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• 21 set oven to 375 degrees f.
• 22 bake until browned about 25 minutes.
• 23 cool the buns slightly then drizzle the icing over the warm buns.