Heat oven to 325 degrees F. Prepare dough as directed in Steps 1-2 for
Place dough on lightly floured surface and roll into a 10 x 15-inch rectangle.
For filling, combine butter, sugars, cinnamon and corn syrup. Spread filling
over dough to within 1/2 inch of edges. Roll up, starting at short side; pinch
seam to seal.
Slice dough crosswise into 6 slices. Place in Rectangular Baker or 9 x 13-inch
metal baking pan. Cover loosely with plastic wrap. Let rise in warm place for
about 30 minutes or until doubled in size. Uncover rolls.
Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
For frosting, combine cream cheese, butter, vanilla, powdered sugar and
milk. Spread over warm rolls.
Yield: 6 giant cinnamon rolls
To make slightly smaller rolls, slice dough into 8 slices.
To make rolls ahead of time: After placing rolls in baker, cover loosely
with plastic wrap and refrigerate overnight. Remove from refrigerator. Let stand
at room temperature 15 minutes. Let rise and bake as directed.