1cup+ 6 tablespoons butter, melted but no hotter than 115 degrees F (divided)
6beaten eggs
1 1/2teaspoonsalt
9cupsall-purpose flour
For the the Cinnamon Roll Filling (For a whole batch):
~1/2 cup sugar
~4 teaspoons cinnamon
For the Glaze (For a whole batch):
3/4cupheavy whipping cream
6tablespoonsbutter
1 1/2teaspoonsvanilla
4-5cupspowdered sugar
Instructions
In a large bowl, mix the yeast with 2 tablespoons sugar and the water and let it begin to foam. Add 1 cup melted butter (but no hotter than 115). Whisk in the remaining 1 cup sugar and beaten eggs. Add 4 cups of flour and the salt and mix well. Switch to using a wooden spoon and add 4 1/2 cups flour stirring until completely mixed (dough will still be a little sticky). Scrape the sides and bottom of the bowl with a rubber spatula as needed. Once mixed, cover the bowl with a lid or plastic wrap and let it rise until double in bulk (about 2 hours). Punch the dough down and proceed to the next step to roll it out or cover it and place it in the fridge to use later (good for up to 4 days in the fridge).
Rolling the Crescent Dinner Rolls:
Grease 4 large baking sheets and melt the remaining 6 tablespoons butter in a dish and set aside.
Use the 1/2 cup remaining flour to roll the dough out. Dust the work surface with flour. Divide dough into fourths. Place one fourth of dough at a time on the floured surface and dust the dough enough so dough doesn't stick to rolling pin. Roll each fourth into a circle to about 1/4 to 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out). Brush the surface with some of the melted butter and cut it like a pie into 12 equal pieces (I like to use a pizza cutter). Roll up each piece starting with the wide end and rolling to the point. Place on a greased cookie sheet with the point face down on the pan. Cover with a thin towel or loosely with plastic wrap and let rise (about 2 hours).
Rolling the Cinnamon Rolls:
Grease 2 large baking sheets and melt the remaining 6 tablespoons butter in a dish and set aside.
Use the 1/2 cup remaining flour to roll the dough out. Dust the work surface with flour. Divide the dough in half. Place one half on the floured surface and dust the dough enough so dough doesn't stick to rolling pin. Roll each half into a rectangle 1/4 to 1/3 inch thick (make sure you still have enough flour underneath as you are rolling it out). Brush the surface with melted butter and sprinkle lightly with sugar and then cinnamon. (I use about 1/4 cup sugar and 2 teaspoons cinnamon for each half of dough.) Roll the dough long end to long end. With the seam side down, cut the dough using a double piece of colored thread. (I like to make marks on the top of the dough by gently pressing with the string to make sure they are all the same size and I get 12.) Place the thread under the dough, bringing both ends to the top and cross the threads. Pull the thread through the dough to cut.
Place on a greased cookie sheet (12 per sheet) and allow to rise for 2 hours.
To make BOTH type of rolls:
Grease 3 large baking sheets and melt the remaining 6 tablespoons butter in a dish and set aside.
Divide dough in half. Use one half to make the cinnamon rolls (12 cinnamon rolls) and then divide the remaining dough in half again to roll out two circles for the crescent rolls (24 crescent rolls).
Baking the Dinner Rolls and Cinnamon rolls:
Preheat oven to 400 degrees F with the rack in the middle of the oven. Bake one pan at a time for 10 minutes until lightly browned. (If you oven doesn't heat evenly you might want to gently rotate the pan halfway through.)
Brush the crescent rolls with melted butter after they come out. Glaze the cinnamon rolls as soon as they come out of the oven.
For the Glaze:
Heat cream and butter together in the microwave until butter is melted. Add vanilla and beat in sugar until desired consistency. Pour over the warm rolls and then serve.