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Machine Shed Giant Cinnamon Rolls

Huge, one-pound cinnamon rolls topped with buttercream frosting are a signature dish at the Machine Shed located on Northwest Boulevard at I-80. Forget the calories. These have to be tasted to believe. And the experience is one of culinary delight. 
As one of its customers said on the “Food Paradise” TV segment honoring the Shed for “best breakfast,” the rolls “are too big to be true.”

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

1. In very large mixing bowl combine 3 1/2 cups of the flour and yeast.
2. 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.

3. 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.

4. 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).

5. Shape into a ball. Place in greased bowl, turning once. Cover; let rise an a warm place until double. approximately 1 hour.

6. For filling, combine brown sugar and cinnamon.
Grease two 13x9x2" baking pans; set aside.

7. 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.

8. 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.

9. Arrange dough pieces cut side up, in one of the prepared baking pans. Repeat with remaining dough, butter and filling.

10. Cover and let dough rise in a warm place until nearly double (about 45 mins.).

11. Preheat oven to 350. Bake for 35-40 minutes or until browned and rolls sound hollow when lightly tapped.

12. 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:
1. In large bowl, beat together softened butter, 3 cups powdered sugar, vanilla and salt. Gradually beat in evaporated milk.
2. Beat in enough additional powdered sugar (about 1 1/2 cups) to make a soft spreading consistency.