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1
Dissolve the yeast in the water in a large bowl.
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2
Stir in 6 cups of flour, 1 cup at a time, always stirring in the same direction.
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3
Then stir for about another minute, in the same direction.
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4
Let the sponge rest for 2 hours, covered.
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5
The sponge will be lively and will have grown.
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6
Gently stir it, then sprinkle on the sugar and salt and stir in.
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7
Add about 6 cups flour, A CUP AT A TIME, stirring and turning as a dough begins to form.
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8
When the dough becomes too difficult to turn with the spoon, turn it out onto a well floured work surface.
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9
Knead for 8 to 10 minutes, incorporating more flour as needed, until smooth and elastic.
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10
Place the dough in a large lightly oiled bowl.
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11
Cover the bowl with plastic wrap and let the dough rise until doubled in volume, 1 1/2 to 2 hours.
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12
Pull the dough away from the sides of the bowl and transfer to your work surface.
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13
Flatten it to a square approximately 24 inches across.
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14
Pour on the oil and rub it around to completely cover the surface of the dough.
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15
Sprinkle on the sugar and then the cinnamon.
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16
Roll up the dough into a jelly roll shape, then cut into 12 rounds.
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17
Lightly grease a large baking sheet.
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18
Lay the cinnamon rolls on the baking sheet, placing them approximately 1/2 inch apart.
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19
Cover with plastic wrap and let rise for 30 minutes.
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20
Meanwhile, place a rack in the upper third of the oven and preheat the oven to 400 F. Bake the rolls for 35 to 40 minutes, until they are a beautiful brown color.
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21
Lift the rolls off the sheet and transfer to a rack to cool.
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22
To soften the crusty tops, cover loosely with a cotton cloth after 20 minutes.
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23
NOTE: These are not flaky, like Danishes.
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24
If you want them softer, wrap them in plastic overnight.
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25
To make smaller ones, slice the rolled up dough thinner, into eighteen rolls.
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26
This makes 12 large bready cinnamon rolls, about 2 inches tall and 4 to 5 inches across.
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27
Home Baking Jeffrey Alford and Naomi Duguid
