Giant Cinnamon Roll

Giant Cinnamon Rolls

 

Dough

1 cup Whole Milk, warmed to about 110-115F

2 1/2 teaspoons Active Dry Yeast

1/4 cup Sugar

1/4 cup Butter, melted and slightly cooled

1 Yolk

1 1/2 teaspoons Vanilla Extract

1/2 teaspoon Nutmeg, freshly grated

3/4 teaspoon Table Salt

2 3/4 to 3 cups All Purpose Flour

 

Filling

3 Tablespoons Butter, melted

1/4 cup Sugar

1 Tablespoon Ground Cinnamon

 

Icing

2 cups Confectioner’s Sugar

About 1/4 cup Whole Milk, or to correct consistency

1 teaspoon Vanilla Bean Paste or Extract, optional

 

Preheat oven to 350F. Spray a glass 9″ deep dish pie pan. Bloom yeast in warmed milk in the bowl of a stand mixer. Add the remaining ingredients, and mix with a dough hook on low speed until everything is combined. Start with 2 3/4 cups flour, and add remaining 1/4 cup if the mixture is very sticky. Turn mixer up to medium speed and mix until smooth, about 5 minutes. The mixture will be quite soft and a little sticky. Scrap dough into a sprayed bowl, then spray the top and cover with plastic wrap. Let rise until dough is about 1 1/2 times its size, about 30 minutes. Don’t allow it to proof too much aka very soft as it will be difficult to work with. On a lightly floured surface, roll dough out into a 12×15″ rectangle. Brush melted butter onto the dough. Combine the sugar and cinnamon, and sprinkle evenly over the dough. Using a pizza cutter or knife, cut dough into 6 (2″) strips lengthwise. Roll the first strip of dough into a cinnamon roll, and then coil the remaining 5 strips around the center, starting each strip where the last one ended. Cover the giant cinnamon roll with plastic wrap and allow to proof until doubled in size, about 45 minutes. Bake at 350F for 30-35 minutes, or until the center is no longer doughy. Allow to cool for 10 minutes before removing from pan and moving to a cooling rack to cool. Once cooled, combine all icing ingredients and pour over the cinnamon roll. Slice using a serrated knife. Store in an airtight container for up to 3 days. You can also store in the freezer uniced for 1 month.

*Recipe adapted from Food Network’s Almost Famous Cinnamon Roll Recipe

 

 

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2 thoughts on “Giant Cinnamon Roll

  1. That is one seriously beautiful cinnamon roll! I’m especially intrigued by the different way of coiling the dough to make the roll.

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