Cinnamon oblivion

To somewhat "steal" the dessert name from Outback Steakhouse....no other name will do these babies justice, though. Oh, my. What a dense load of sugarness. I highly recommend you trying these if: 1) you are desperately needing a quick sugar rush in order to complete some sort of physical task within a certain timeframe, 2) a huge fan of cinnamon, sugar, butter, and, um, more butter, 3) you aren't worried about spontaneous pulmonary blockage due to a high concentration of saturated fats, and 4) it's been a long, horrible day and you just need to be bad.

Otherwise, you probably won't enjoy these half as much.

Indulge.

Giant (a.k.a. "The Most Unhealthy of All") Cinnamon Rolls (from Better Homes and Garden's "Complete Book of Baking")

6-1/4 to 6-3/4 c. all-purpose flour
2 packages active dry yeast
2 c. milk
1/4 c. granulated sugar
1/4 c. butter
1-1/2 t. salt
1 egg
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/4 c. all-purpose flour
1 T. ground cinnamon
1/2 c. butter
1 c. chopped nuts or raisins (optional)
3 c. sifted powdered sugar
3 T. butter, melted
1-1/2 t. vanilla
2-3 T. milk

In a large mixing bowl, stir together 3 c. of the flour and the yeast. Set aside.

In a medium saucepan, heat and stir milk, 1/4 c. sugar, 1/4 c. butter, and salt just till warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour mixture. Then add egg. Beat withelectric mixer low to medium speed for 30 seconds. Scrape sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon (or electric mixer's dough hook attachment), stir in as much of the remaining flour as you can.

Turn the dough onto lightly floured surface. Knead in enough of remaining flour to form a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into ball. Place in greased bowl, and cover with greased plastic wrap. Let rise in warm place till doubled (45-60 minutes).

For filling, in a small bowl, combine 1/2 c. brown sugar, 1/2 c. sugar, 1/4 c. flour, and cinnamon. Cut in the 1/2 c. butter till mixture resembles coarse crumbs. If desired, stir in nuts or raisins. Set aside.

Punch dough down. Turn onto lightly floured surface. Cover and let rest 10 minutes. Grease a 13x9x2" dish; set aside. Roll dough into a 24x16" rectangle. Sprinkle rectangle with filling. Tightly roll up, jelly-roll style, starting from one of the long sides. Seal with fingertips as you roll.

Cut dough crosswise into twelve pieces (can "cut" dough with dental floss). Place pieces, cut side down, in dish. Cover and let rise in warm place till doubled (30-40 mintues). OR, cover with oiled waxed paper, then with plastic wrap, and chill in refrigerator for 2-24 hours.

If rolls have been chilled, let stand, covered, 20 minutes at room temperatures. Uncover and prick any surface bubbles with a toothpick. Bake at 350 degrees for 25-35 minutes or until golden brown and not dough in the center. Cool in pan 10 minutes. Cut rolls apart, remove from pan, and place on wire rack.

Combine powdered sugar, melted butter, and vanilla in small bowl. Whisk in enough milk to make frosting consistency, and frost warm rolls. Place leftovers in sealed container for up to 3 days. Makes 12.