The Machine Shed Giant Cinnamon Rolls - cooking recipe

Ingredients

10 cups flour (all purpose)
2 pkts. active dry yeast
2 1/2 cups milk
1 cup butter
1 cup sugar
2 teaspoons salt
3 eggs
1 teaspoon vanilla
1/2 cup brown sugar, packed
2 tablespoons cinnamon
1/2 cup butter, softened
Butter Cream Icing
1/2 cup butter, softened
3 cups powdered sugar (1 1/2 cups powdered sugar, extra)
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup evaporated milk

Preparation

In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
In medium pan, heat milk, butter, sugar and salt just till warm (120-130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture.
Add eggs and vanilla, beating with a mixer on low for 30 seconds, scraping sides of bowl constantly. Beat on high for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderatly soft dough that is smooth and elastic (3-5 mins total).
Shape into a ball. Place in greased bowl, turning once.
Cover; let rise an a warm place until double. approximately 1 hour.
For filling, combine brown sugar and cinnamon.
Grease two 13x9x2 inch baking pans; set aside.
Punch dough down and turn onto a lightly floured surface. Divide dough in 1/2. Cover and let rest 10 minutes. Roll 1/2 the dough to a 16x12\" rectangle.
Spread dough with half of the softened butter. Sprinkle with half the brown sugar and 1 T cinnamon.
Roll up jelly roll style starting with one of the short sides; pinch edges to seal.
Slice roll into 6 pieces.
Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling.
Cover and let dough rise in a warm place until nearly double (about 45 mins.).
Preheat oven to 350.
Bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.
Remove from oven, cool for 1 minute then invert onto wire rack. Invert again onto serving platter and spread with butter cream icing.
Butter Cream Icing:.
In large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk.
Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.