Champion Frosted Cinnamon Rolls
Cristen’s Blue Ribbon Cinnamon Rolls
Servings: 12 Giant Cinnamon Rolls
- 2 packets 4 ½ tsp instant yeast
- 1/2 C warm water 110 degrees
- 2 tsp honey
- 1 1/2 cups buttermilk warmed to 110 degrees
- 8 TBSP Butter room temperature
- 2 eggs at room temperature lightly beaten
- 1/2 cup sugar
- 2 tsp salt
- 1/2 cup smooth mashed potatoes
- 7-8 cups all purpose flour
- 8 TBSP Butter softened
- 1 cup brown sugar
- 2 TBSP ground cinnamon
- 1 TBSP flour
- Dash of salt
Vanilla Icing Ingredients
- 3 cups powdered sugar
- 1 1/2 tsp vanilla bean paste or vanilla extract
- 3-4 TBSP milk
- Pinch of salt
In a large mixing bowl, proof yeast with warm water and honey in a small bowl until creamy.
To large mixing bowl with yeast mixture add milk, butter, eggs, sugar, salt and potatoes.
Whisk well until combined. Add flour, mixing with each 1 cup addition. Stir well until dough comes together.
Turn out onto a lightly floured work surface and knead for 8-10 minutes, by hand, until smooth and elastic.
Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double. (60-75 minutes)
Punch dough down to degas. Let rest for 10 minutes, covered.
Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.
Vanilla Icing Instructions
On a lightly greased surface roll dough into 12x24 inch rectangle.
Spread butter evenly over dough. Sprinkle filling evenly over butter. (Leave 1” unfilled at end of roll so it seals easily after rolling up.
Roll up long end to long end. Pinch seam at the end of the roll.
Score the dough in 2 inch increments. Slide unflavored dental floss under roll. Bring up ends of floss and criss cross at the center and pull quickly, slicing through the dough.
Place 6 slices each, cut side up in 2 well buttered 9x13”cake pans.
Rolls should not be touching at this point. Cover with greased plastic wrap and let rise until double in size. (60-75 minutes) *Towards end of second rise, preheat oven to 350 degrees F.
Bake the rolls in a 350 degree oven for 28-32 minutes until their internal temperature registers 190 degrees F with an instant read thermometer. Do not let the roll tops overbrown. Tent with foil during the last 10-15 minutes of baking if necessary.
Remove rolls from oven. Let rest 30 minutes then drizzle with icing. Serve warm.