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Giant Cinnamon Rolls




  • 1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
  • 1 cup very warm water (120 degrees F - 130 degrees F)
  • 2 tablespoons butter or margarine, softened
  • 1 egg


  • 1/4 cup butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons Pantry Korintje Cinnamon
  • 1 tablespoon light corn syrup


  • 2 ounces cream cheese, softened
  • 2 tablespoons butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 1 1/3 cups powdered sugar
  • 1 tablespoon milk
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  1. Heat oven to 325 degrees F. Prepare dough as directed in Steps 1-2 for Dinner Rolls.
  2. Place dough on lightly floured surface and roll into a 10 x 15-inch rectangle.
  3. 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.
  4. 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.
  5. Bake for 30-35 minutes or until golden brown. Cool for 15 minutes.
  6. For frosting, combine cream cheese, butter, vanilla, powdered sugar and milk. Spread over warm rolls.

Yield: 6 giant cinnamon rolls

Cook’s Tips:

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.

Recipe credit: Pampered Chef


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