Soft over sized cinnamon rolls smothered with frosting and butterscotch. Recipe originally published in The Unofficial Disney Parks Cookbook.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr20 minutesmins
Servings 10servings
Ingredients
For the Dough
1/2cupsalted buttermelted
1 1/2cupswhole milk
6 1/2cupsall purpose flour
2 packetsactive dry yeast1/4 ounce packets
1/2cupgranulated sugar
1tspsalt
1/2cupwaterroom temperature
2large eggs
For the Filling
2cupslight brown sugar
2tbspcinnamon
1cupsalted buttersoftened
1/2cupsalted buttermelted
For the Cream Cheese Frosting
8ouncescream cheese
1/2cupsalted buttersoftened
2cupsconfectioner's sugar
1tspvanilla extract
3tbspheavy cream
1/8tspsalt
For Butterscotch Topping
1/2cuplight brown sugar
4tbspsalted buttersoftened
1/2cupheavy cream
1/4 tspsalt
1tspvanilla extract
Instructions
For the Dough
Grease a 9" x 13" baking pan with nonstick cooking spray and set aside.
In a medium bowl, combine 1/2 cup of butter with milk.
In the bowl of a stand mixer, add 2 1/2 cups of flour, yeast, sugar and salt. Add water, eggs and butter mixture. Using the flat beater attachment, mix until well combined. Add the remaining flour 1/2 cup at a time while mixing until the dough starts to form a ball.
Switch to the dough hook attachment and knead dough on low speed for 5 minutes.
Remove dough from the bowl, sprinkle some flour in the bowl and return the dough to the bowl. Let the dough rise for 10 minutes in a warm place.
For the Filling
In a medium bowl, mix brown sugar, cinnamon, and softened butter together. Set aside.
Roll out the dough to form a long rectangle, about 3' x 2'. Spread the filling across the whole surface of the dough.
Start at the short end of the dough and roll it up like a jelly roll. Make a cut in the center of the roll, then cut about 6" from the center on each side to form two giant rolls.
Place the rolls swirled edge down on the prepared pan.
Drizzle the rolls with melted butter. Allow to rise at room temperature for about 30 minutes.
Preheat oven to 375. Bake rolls for 20 minutes, then loosely cover with foil and bake another 10 minutes.
For the Cream Cheese Frosting
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 the confectioner's sugar. Add vanilla, cream and salt. Stir, then set aside.
For the Butterscotch Topping
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.
To Serve:
Place each giant roll on a large plate. Drizzle cream cheese frosting over the swirl moving in one direction. Then drizzle the butterscotch topping over the swirl moving the other direction.
Notes
You will have two leftover sections of dough on either end of the roll. These don't need to be wasted! Slice the dough into smaller cinnamon rolls and bake in a glass baking pan for about 20 minutes, or until golden brown.