Giant Cinnamon Sticky Rolls Recipe

• 1 cup granulated sugar, divided
• 2 tablespoons active dry yeast
• 3/4 teaspoon salt
• 2 tablespoons shortening or unsalted butter
• 1 large egg
• 3 3/4 cups all-purpose flour, plus about 1/4 cup for rolling
• 1/4 cup plus 1 tablespoon ground cinnamon
• 1 cup packed light brown sugar
• Cooking-oil spray
• 1/2 cup unsalted butter (1 stick), softened

1. In a large bowl of a stand mixer, stir together 1 tablespoon of granulated sugar, 1/4 cup warm (110 degrees F) water, and the yeast.
2. Let stand until softened, about 5 minutes.
3. Add 1 1/4 cups more warm water, the salt, 6 tablespoons of granulated sugar, the shortening, and egg.
4. Stir just until blended.
5. Gradually add 3 3/4 cups of the flour and beat on medium speed with a dough hook until a smooth, stretchy dough forms and it pulls away somewhat from the bowl, about 10 minutes (it will still feel quite wet).
6. Remove the dough hook and loosely cover the bowl.
7. Let the dough rise at room temperature until doubled, about 40 minutes.
8. In a small bowl, combine the cinnamon with 1/2 cup plus 1 tablespoon of granulated sugar and all the brown sugar.
9. Generously flour a large work surface and scrape the dough onto it.
10. Generously sprinkle the dough and a rolling pin with flour.
11. Very gently roll and pat the dough into a 10-inch by 24-inch rectangle, keeping a light coating of flour on the surface of the dough but trying not to work it in.
12. Sprinkle with the cinnamon-sugar mixture, then roll into a log starting from one of the shorter sides.
13. Cut the dough straight down into 8 equal slices.
14. Place the slices cut-side up in a greased 10-inch springform pan.
15. Let stand until puffy, about 30 minutes.
16. Preheat the oven to 325 degrees F.
17. Set the springform pan on a rimmed baking pan and bake until golden and a toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes out clean, about 45 minutes.
18. Let cool in the pan on a rack, 30 minutes.
19. Meanwhile, make the cinnamon butter: In the bowl of a stand mixer, beat the butter with 1 teaspoon cinnamon until blended.
20. Run a knife around the inside of the pan to release the rolls; remove the pan rim.
21. With a serrated knife, cut the rolls apart and top each with about 1 tablespoon of cinnamon butter.
22. Put the rolls on a platter and place in a warm oven until the butter has mostly melted, about 1 minute.

sugar, active dry yeast, salt, shortening, egg, flour, ground cinnamon, brown sugar, cookingoil spray, unsalted butter

Taken from www.chowhound.com/recipes/giant-cinnamon-sticky-rolls-31593 (may not work)