Big Batch Cinnamon Rolls with Cream Cheese Frosting

This cool fall weather puts me in the mood for baking! This week I made a big batch of cinnamon rolls. We had some for dinner, and then I put the rest in the freezer for next weekend when our house is full of guests staying with us for my sister’s wedding. Most often I make this quick and easy bread machine cinnamon roll recipe, but when I need a great big batch, this is the recipe I use.

Big Batch Cinnamon Rolls

1. Mix 3 cups hot water with 3 tablespoons yeast and 3/4 cup sugar. Let sit a couple of minutes to activate yeast.

2. Add 2 cups flour and mix.

3. Add 3/4 cup oil, 1 teaspoon salt and 3 eggs. Mix.

4. Add 7 1/2 cups flour, a little at a time. Mix and then knead until all flour is incorporated and dough isn’t sticky.

5. Set dough in  a large greased bowl. Let rise in warm place until double.

6. Divide dough in half. Roll out halfs into rectangles.

7. Spread  rectangle with softened butter.  In a small bowl mix together brown sugar, white sugar and cinnamon. Use as much or as little as you like for your filling. Sprinkle on the rolled out rectangle. Roll up.

8. Slice into 16-18 pieces per rectangle. Place into a greased baking dishes.

9. Cover and let rolls rise 30 minutes.

10. Bake at 350 degrees for approx. 20 minutes.

11. Spread with cream cheese frosting.

Cream Cheese Frosting

Mix together until smooth 8 oz cream cheese, 1/4 cup  (or half stick) butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla.


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