an opulent potato soup. On a chilly winter day, it will warm you up!
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 9 hrs 5 mins |
| Total Time: | 10 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 2 cups lukewarm water
- 1 (.25 ounce) package active dry yeast
- ½ cup white sugar
- ¼ cup shortening
- 1 ½ teaspoons salt
- 1 large egg
- 6 cups all-purpose flour, sifted
- ½ cup unsalted butter, softened
- ½ cup firmly packed brown sugar
- ½ cup white sugar
- 4 tablespoons ground cinnamon
- 1 pinch ground cloves
- ½ cup cream cheese frosting, or to taste
Instructions
- Prepare dough: Combine water and yeast; let sit for 5 minutes until yeast has dissolved.
- Mix sugar, shortening, salt, and yeast mixture together in a large bowl. Stir in egg. Mix in 1/2 of the flour, then remaining flour until a dough forms. Transfer dough to a well-greased bowl and cover. Place in the refrigerator to rise, 8 hours to overnight.
- Remove dough from the refrigerator. Roll out on a lightly floured board. Spread softened butter over the surface of the dough, leaving a 1-inch strip along the long edge of the rectangle furthest away from you completely dry.
- Mix brown sugar, white sugar, cinnamon, and cloves together in a bowl. Sprinkle all over the dough except the 1-inch border. Roll dough up toward the border, then cut into 1-inch thick rolls. Place in a greased pan and let rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until golden brown, about 20 minutes. Spread cream cheese frosting on top of hot rolls.
Nutrition Facts
| Calories | 499 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 7 g |
| Sodium | 332 mg |
| Sugars | 32 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I am not very good at making things that rise so I was really trying hard to keep things in a happy state while I made these. Everything went along very smoothly for these. I took the advice of one review and just went with making them right away. I also did the 3 tsp of yeast as well. The dough worked out great. It rose as it should in the warmed up oven and they rise again great in the pan waiting to cook . They turned out wonderful. My family is not a fan of cream cheese frosting so I opted for a buttercream that turned out very well. I will definitely make these up again. And like the review said they are huge.
First, if you are looking at this recipe wanting cinnamon rolls today, it can be done. I actually didn’t wait overnight and made them the way I usually make cinnamon rolls. I let the dough rise in a warm/proof set oven, punched it down, rolled it out, and continued on with the recipe. I melted the butter and spread it on before sprinkling the sugar mixture over it. It’s better than trying to spread softened butter. Then, I let them rise again after cutting them. BUT, here’s the key – doing it this way makes HUGE cinnamon rolls that are absolutely amazing. I ended up putting six in each 13 by 9 inch pan, and then let them rise again. The cooking time is the same as the directions. You absolutely have to make the cream cheese frosting attached to this recipe because it MAKES it complete. I made this recipe THREE times in a month. I am a seasoned cook and a baker, and I preferred not putting them overnight in the refrigerator. I did use the ENTIRE batch of frosting on these (because the cinnamon rolls were huge), and none of them lasted in my house. They were freaking amazing. So, five stars because the recipe is great when made the way I did it. I can’t rate it refrigerator method because when I want cinnamon rolls, I want them now. My regular cinnamon roll recipe had half the flour in it, and having huge cinnamon rolls in two pans was like someone went to the bakery and brought something amazing home. With each time making these I tried something different. I did find it was good to use three teaspoons of yeast with the amount of flour. They were perfection. Thank you for sharing this recipe! It was a huge hit. Loved it!
This recipe wasn’t much different than the other cinnamon roll recipes i’ve used throughout the years. The main difference is placing the dough in the fridge overnight to rise, which made the dough more dense and didn’t allow it to rise properly. I would not recommend placing the dough in the fridge. Instead, leave it out on the counter top overnight and let it rise that way, which i basically had to do anyway after removing the dough from the fridge.