Recipe for giant Cinnamon Rolls

1. Inside a large bowl of the stand mixer fitted using the paddle attachment, mix 1 tablespoons of. granulated sugar, 1/4 cup warm (110°) water, and yeast. Let stand until softened, about a few minutes. Add 1 1/4 cups more tepid to warm water, salt, 6 tablespoons of. granulated sugar, shortening, and egg. Mix until combined.

2. Switch to dough hook, progressively add 3 3/4 cups flour, and beat on medium speed until dough is smooth and elastic and pulls away somewhat from the inside of bowl, about ten minutes (dough will still feel quite wet).

3. Remove hook from bowl and loosely cover bowl. Let dough rise at 70 degrees until bending, about 40 minutes.

4. In a tiny bowl, mix 3 tablespoons of. cinnamon with 1/2 cup granulated sugar. Generously flour a sizable work surface and scrape dough about it. Generously sprinkle dough along with a moving pin with flour.

5. Very lightly roll and pat dough right into a 10- by 24-in. rectangle, keeping an easy coating of flour on dough but trying to not arrange it in. Sprinkle with cinnamon-sugar mixture and brown sugar, then roll dough right into a log beginning from the 10-in. side. Cut dough straight lower into 8 equal slices. Place slices cut-side in a greased 10-in. springform pan. Let stand until puffy, about half an hour. Pre-heat oven to 325°.

6. Set springform pan on rimmed baking pan and bake comes until golden along with a toothpick placed in to the center roll (avoid cinnamon-sugar swirls) arrives clean, about forty-five minutes. Let awesome in pan on rack, half an hour. Meanwhile, result in the cinnamon butter: Within the bowl of the stand mixer, beat butter with 1 teaspoon. cinnamon until combined.

7. Operate a knife around within pan to produce comes remove pan rim. Having a serrated knife, cut comes apart and top each about 1 tablespoons of. cinnamon butter. Put comes on the platter and put in warm oven until butter has mostly melted, about one minute.