Gaston's Giant Cinnamon Rolls

Step 1

Grease a 9" x 13" baking pan with nonstick cooking spray and set aside.

Step 2

In a medium bowl, combine 1/2 cup of butter with milk.

Step 3

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.

Step 4

Switch to the dough hook attachment and knead dough on low speed for 5 minutes.

Step 5

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.

Step 6

In a medium bowl, mix brown sugar, cinnamon, and softened butter together. Set aside.

Step 7

Roll out the dough to form a long rectangle, about 3' x 2'. Spread the filling across the whole surface of the dough.

Step 8

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.

Step 9

Place the rolls swirled edge down on the prepared pan.

Step 10

Drizzle the rolls with melted butter. Allow to rise at room temperature for about 30 minutes.

Step 11

Preheat oven to Bake rolls for 20 minutes, then loosely cover with foil and bake another 10 minutes.

Step 12

In a medium saucepan over medium heat, add cream cheese and butter. Combine and heat until melted, about 3 minutes.

Step 13

Remove from heat and stir in the confectioner's sugar. Add vanilla, cream and salt. Stir, then set aside.

Step 14

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.

Step 15

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.