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The Secret to Making a Texas-Sized Cinnamon Roll

April 17, 2017

 

 

 

 

Sunday morning and cinnamon rolls go together. Imagine the smell of the warm buttery spices gently rolling through the air and nudging the ones you love to wake. Now, imagine that the single cinnamon roll that they find on their plate is the size of a full sized dinner plate and as tall as a three-layer Birthday cake. Yes. It is only Sunday morning, but every morning that you wake up is a day to celebrate the love that fills your life…in a big way. This Texas Sized cinnamon roll recipe is completely delicious and simple to make, not just for breakfast, but for any occasion. Pull the kids into the kitchen, get out the aprons, Texas Pure Milling All Purpose Flour, and make some new memories. 


Texas-Sized Foot-Long Cinnamon Rolls

 

Dough: 
1 ½ c water (no hotter than 110 degrees) 
1T active dry yeast 
2 T sugar (1T honey) 
4 ¼ c Texas Pure Milling All Purpose Flour

 

Cinnamon Smear: 
½ c butter
¾ c brown sugar 
2 T Cinnamon

 

Directions: 
Combine dough ingredients in one large bowl or mixer. Knead 5 minutes by hand or 3 minutes in a mixer on medium setting. 


Form into a ball and place in a bowl covered with plastic or a lid for 1 hour, or until doubled in size. 


Take out of the bowl and place on a floured table or counter top. Roll into a rectangle, 3 feet long by six inches wide. It will be about 1/2 inch thick. Make sure you lift the dough a couple times and dust underneath with more flour so it doesn't stick to the table. 


In a small bowl, combine ingredients for the cinnamon smear. Spread the butter mixture over the dough in a light coating. Leave about 1 inch on the ends and sides that don't have butter and/or sugar mixture. It will help the rolls seal better.
Now roll up tightly the long way, Pinch seam tightly. Trim off any extra dough on the top and bottom if necessary.


Place in a greased 10 inch by 6-inch-deep cake pan. Lightly mist the tops of the rolls with oil and cover with a loose-fitting piece of plastic wrap. 


Raise the roll completely, about 45 minutes to an hour. Bake 375 degrees 25-30 minutes. To ensure it is baked completely, a meat thermometer inserted in the center of the roll will measure 180°. 


Allow cooling for about 5 minutes. Remove from pan and cool completely before frosting. 

 

Orange Frosting 


3 ½ c powdered sugar 
½ c butter
1 T orange zest 
1 tsp vanilla
¼ c boiling water 

 

Directions: 
Combine powdered sugar, butter powder, zest and extract in a medium bowl. 
Add boiling water and stir until smooth. 
Drizzle over baked cinnamon roll. 

 

 

 

 

 

 

 

 

 

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