Wednesday, March 25, 2009

Jumbo Cinnamon Rolls

This is George Geary,(notice the Viking stand mixer?) one of our favorite chefs-teachers. He taught many wonderful classes in the past at BPP. This recipe is courtesy of George, and one of the fabulous recipes included in our cookbook, Extraordinary Cuisine. It is available for $15.00 or e-mail us. Shipping charges extra. info@beyondpotsandpans.com







image: courtesy George Geary


Sweet Roll Base

1/2 cup warm water
2 pkgs. RapidRise yeast
2 Tbsp. granulated sugar
1 (3 1/2- oz.) pkg. instant vanilla pudding
(I use Jello brand, make sure it's regular not sugar free)
2 cups milk
1/2 cup unsalted butter, melted
2 lrg. eggs, beaten
1 tsp. salt
8 cups all-purpose flour



Oven: 375 degrees. Use a 9x16-inch baking pan. In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, mix the pudding and milk, just to incorporate. Do not over mix. To this add melted butter, eggs and salt. Mix well. Then add the above yeast mixture. In a mixing bowl with the paddle attachment, place the wet mixture into the bottom of the bowl, then place the flour on top. Blend at a low speed. Mix until the dough is cleaning the sides of the bowl. Knead for about 2 minutes. Place in a very large greased bowl. Cover and let rise in a warm place for about 40 minutes. Punch down. Place into the desired shape. Yield: 3 dozen rolls.

Jumbo Cinnamon Rolls

1 recipe Sweet Roll Base
1/2 cup unsalted butter, melted
1 1/2 cups brown sugar
2 Tbsp. ground cinnamon
1 tsp. fresh ground nutmeg

Roll the Sweet Roll Base out on a board to about 36x18 inches. Brush with the melted butter, sprinkle with the sugar, cinnamon and nutmeg. Leaving about 1 inch at the base not covered with anything else but the butter. Start rolling the dough up from the left side, then the right, then the center. Cut the dough every inch so you will have about 36 rolls. Place into a parchment lined jelly-roll pan. Bake at 375 degrees for 18-22 minutes. Ice with Cream Cheese Icing. Yield: 36 rolls.
Cream Cheese Frosting

1 (8-oz.) pkg. cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp. pure vanilla extract
3 cups powdered sugar
2 Tbsp. milk

In a mixing bowl, combine all ingredients and mix until smooth. Spread on very warm rolls.
Copyright: Robert Rose Publisher 2007

Second image: Martha Stewart

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