Cinnamon Rolls Texas Style Recipe

Name: Cinnamon Rolls Texas Style
Prep time: 60 min
Cook time: 200 min
Total time: 260 min
Yield: Serves 1 or more
Ingredients: Water; 1/4 cup granulated sugar; 1 teaspoon salt; 6 cups all-purpose flour, plus more for dusting; 2 large eggs; Shortening; Almond Extract; 2 1/4 tsp active dry yeast OR 1 packet bread machine yeast; 2 tablespoons ground cinnamon (for filling); 1 1/2 cups packed light brown sugar (for filling); Butter; Cream Cheese; Vanilla Extract; Coffee; Powdered Sugar

Experience pure Texan comfort with these GIANT cinnamon rolls! Adapted from a beloved family recipe, these 36 magnificent rolls (12 per baking sheet) are a guaranteed crowd-pleaser. The secret? Patience! Allow ample time for rising – both in the bowl and on the baking sheets. We've tested this recipe with both bread machine yeast (for a faster rise) and regular active dry yeast. Inspired by Leif Enger's 'Peace Like a River' (a must-read!), these cinnamon rolls are as comforting as the book itself. Prepare for a flavor explosion that will be the talk of your office!

Prep Time 60 mins

Cook Time 200 mins

Calories 416 kcal

Protein 13g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon Rolls Texas Style

Water
1/4 cup granulated sugar
1 teaspoon salt
6 cups all-purpose flour, plus more for dusting
2 large eggs
Shortening
Almond Extract
2 1/4 tsp active dry yeast OR 1 packet bread machine yeast
2 tablespoons ground cinnamon (for filling)
1 1/2 cups packed light brown sugar (for filling)
Butter
Cream Cheese
Vanilla Extract
Coffee
Powdered Sugar

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How to Make Cinnamon Rolls Texas Style

In a large bowl, combine warm water (105-115°F), sugar (1/4 cup), and yeast (2 1/4 tsp active dry or 1 packet bread machine yeast). Let stand for 5-10 minutes until foamy.
Add milk (1 cup), melted butter (1/2 cup), salt (1 tsp), and eggs (2 large) to the yeast mixture. Beat well.
Gradually add flour (6 cups), mixing until a soft dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
While dough is rising, prepare the filling: Mix together softened butter (1 cup), brown sugar (1 1/2 cups), cinnamon (2 tbsp), and chopped pecans (1 cup) in a bowl.
Punch down the dough and roll it out into a large rectangle (approximately 18x26 inches). Spread the filling evenly over the dough.
Tightly roll the dough up from the long side. Cut the roll into 36 equal slices (approximately 1 inch thick).
Place the rolls onto two greased baking sheets (12 rolls per sheet), leaving some space between each. Cover and let rise for another 30-45 minutes, until almost doubled.
Preheat oven to 350°F (175°C).
Bake for 20-25 minutes, or until golden brown.
Let cool slightly on the baking sheets before frosting.
Frost with your favorite cream cheese frosting (recipe not included but easy to find online!).