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Giant Cinnamon Rolls

1   pouch (16 ounces) Pantry Pizza Crust & Roll Mix (including yeast packet)
1   cup very warm water (120°F-130°F)
2   tablespoons butter or margarine, softened
1   egg
1/4   cup butter or margarine, softened
1/4   cup granulated sugar
1/4   cup packed brown sugar
2   tablespoons Pantry Korintje Cinnamon
1   tablespoon light corn syrup
2   ounces cream cheese, softened
2   tablespoons butter or margarine, softened
1/2   teaspoon vanilla
1 1/3   cups powdered sugar
1   tablespoon milk
  1. Place dough on lightly floured surface and roll into a 10 x 15-inch rectangle.
  2. For filling, combine butter, sugars, cinnamon and corn syrup. Spread filling over dough to within 1/2 inch of edges. Roll up, starting at short side; pinch seam to seal.
  3. Slice dough crosswise into 6 slices. Place in Rectangular Baker or 9 x 13-inch metal baking pan. Cover loosely with plastic wrap. Let rise in warm place about 30 minutes or until doubled in size. Uncover rolls.
  4. Bake 30-35 minutes or until golden brown. Cool 15 minutes.
  5. For frosting, combine cream cheese, butter, vanilla, powdered sugar and milk. Spread over warm rolls.

Yield: 6 giant cinnamon rolls

Cook's Tips: To make slightly smaller rolls, slice dough into 8 slices.

To make rolls ahead of time: After placing rolls in baker, cover loosely with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand at room temperataure 15 minutes. Let rise and bake as directed.