BASIC GIANT CINNAMON ROLLS
4 c. all-purpose flour (approx.) 1 pkg. active dry yeast 1 1/4 c. milk 1/4 c. sugar 1/4 c. unsalted butter 1 tsp. salt 1 lg. egg
1/3 c. granulated sugar 3 tbsp. dark brown sugar 2 tbsp. ground cinnamon 6 tbsp. melted butter
CONFECTIONERS' SUGAR GLAZE:
1 c. confectioners' sugar 1/2 tsp. vanilla Half & half
For dough, mix 1 1/2 cups of the flour and the yeast in large bowl. Heat milk, 1/4 cup sugar, 1/4 cup butter and salt in small saucepan just until warm (115 to 120 degrees). Stir constantly until butter almost melts. Add to yeast mixture along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Shape into a ball. Place dough in lightly greased bowl, turning so entire surface is greased. Cover and let rise in a warm place until double in size; about 1 1/2 to 2 hours. Punch dough down. Turn out onto a lightly floured surface; cover and let rest for 10 minutes.
Prepare cinnamon filling by combining the sugars and cinnamon; set aside. Brush a 9-inch round cake pan, at least 2 inches deep, with 1 tablespoon of the melted butter; set aside.
Roll the dough on a lightly floured surface to a thin rectangle about 12 x 20 inches. Brush dough generously with melted butter. Sprinkle with cinnamon mixture. (NOTE: You may increase amount of cinnamon filling to taste as well as add raisins.) Roll up jelly-roll fashion starting at one of the 12-inch ends. You should end up with a fat log that is 12 inches in length.
Cut rolls at 2-inch intervals, using the following method: Place a piece of thread under the rolled dough and pull up and around sides. Crisscross thread at top, then pull quickly. (Using the thread to cut the dough eliminates applying pressure with a knife, which would squash rolls.) Put rolls, cut side up (so the cinnamon spiral shows) in prepared pan. Drizzle any remaining melted butter over all.
Cover and let rise in a warm place for 20 minutes. Bake in a 375 degree oven for about 25 to 30 minutes or until puffed and golden brown. Cool in pan for 10 minutes. Unmold and drizzle with confectioners' sugar glaze. Serve warm. Makes 6 giant cinnamon rolls.