12tablespoons1 ½ sticks or ¾ cup unsalted butter, softened
5large eggsroom temperature
1 ¼cupsgranulated sugar
1cupwhite whole wheat flour
9cupsall purpose flour plus up to 1 cup moreif needed
1tablespoonplus 2 teaspoons instant yeast
1 ½cupsdark brown sugar
2sticks or 1 cup unsalted buttervery soft
2teaspoonspure vanilla extract
4-6tablespoonsmilk or cream
In a medium saucepan, heat water, milk and butter over medium low heat just until warm.
Add eggs to warm milk mixture and whisk gently.
In the bowl of an electric mixer, whisk sugar, white whole wheat flour, 2 cups of the all purpose flour, salt, baking powder and yeast.
Using the paddle attachment, slowly add the liquid ingredients on low speed.
Raise the speed to medium and mix for 3 minutes.
Change to the dough hook attachment and slowly add remaining 7 cups of flour until a dough forms. If the dough is too sticky, add up to one more cup of flour.
Pour the dough onto a work surface and lightly knead it using a dough scraper to scoop it up and fold it over onto itself. It should be smooth and elastic.
Place the dough in a large greased bowl turning the dough over so the greased side is up. Cover with plastic wrap and allow the dough to rise for about 1 hour or until doubled in size.
Prepare Cinnamon Filling: Whisk together cinnamon and sugar until well blended.
Using a rubber spatula, blend butter into cinnamon sugar mixture. Set aside.
Assemble Cinnamon Rolls: Divide dough into 2 equal pieces. Using a rolling pin, roll out one half of the dough into a 13 x 18” rectangle.
Using an offset spatula spread one half of the cinnamon sugar butter over entire rectangle.
Roll dough starting at the longer side into a tight spiraled log.
Spray two 13” x 9” x 2” baking pans with non-stick cooking spray and set aside. Using a long, sharp knife cut the log crosswise into 1-1½ inch thick slices. Place cinnamon rolls cut side up into the pans, you should have about 12 rolls total. It is ok if the rolls are touching.
Repeat rolling out remaining half of the dough and fill and roll up as above. Cut into 12 more rolls and place into the remaining pan.
Cover each pan loosely with plastic wrap and allow to rise for approximately 35 minutes or until doubled.
Preheat oven to 350° F. Bake cinnamon rolls for approximately 25 minutes or until light brown. Rotate pans midway through baking.
Prepare glaze while rolls bake: In a medium bowl, whisk together confectioners’ sugar, vanilla extract and enough of the milk or cream until a thick glaze is created. The glaze should NOT be too thin.
While they are still warm, drizzle or spread glaze over each pan of cinnamon rolls. Cool.