Gaston’s Giant Cinnamon Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Grease a 9" × 13" pan with nonstick cooking spray and set aside.

Step 2

2. In a medium bowl, combine ½ cup melted butter and milk.

Step 3

In the bowl of a stand mixer, add 2 ½ cups flour, yeast, sugar, and salt. Add water, eggs, and butter mixture. Using the flat beater attachment, mix until well combined. Add remaining flour ½ cup at a time while mixing until Dough starts to form a ball.

Step 4

4. Switch to the dough hook attachment and knead Dough on low speed 5 minutes.

Step 5

5. Remove Dough from bowl, sprinkle some flour in bowl, and place Dough back in the same bowl. Let rise 10 minutes in a warm place.

Step 6

1. In a medium bowl, mix brown sugar, cinnamon, and softened butter together. Set aside.

Step 7

2. Roll out Dough into a long rectangle, about 3' × 2'. Spread Filling evenly across the whole surface of the Dough. Starting at short end, roll Dough like a jelly roll. Make a cut in the center of the roll, and then cut about 6" from the center on either side to make two giant rolls.

Step 8

3. Place both rolls swirl-edge down in prepared pan.

Step 9

4. Drizzle melted butter over rolls. Allow rolls to rise at room temperature 30 minutes.

Step 10

5. Preheat oven to 375°F. Bake rolls 20 minutes, then cover loosely with foil and bake another 10 minutes.

Step 11

In a medium saucepan over medium heat, add cream cheese and butter. Combine and heat until melted, about 3 minutes. Remove from heat and stir in confectioners’ sugar. Add vanilla, cream, and salt. Stir, then set aside.

Step 12

1. In a separate medium saucepan over medium heat, add brown sugar, butter, and cream. Bring to a boil and boil 5 minutes, stirring frequently. Remove from heat. Add salt and vanilla. Set aside.

Step 13

2. To serve, place each giant roll on a large plate. Drizzle Cream Cheese Frosting in one direction along each roll’s swirl, then drizzle with Butterscotch Topping in the other direction.