I could hardly wait to share this giant cinnamon roll recipe with you. The recipe intrigued me – instead of individual rolls you get a super sized spiraled cinnamon roll, pretty and easy to serve.
Now don’t forget about the true meaning of Christmas and this holiday season – it’s about family and friends getting together. Remember, it’s not just about the food, but who shares it with you.
Giant cinnamon roll
The recipe called for bread flour. All I had was all purpose, so I just used a little more. If you like, right after you frost it, sprinkle with chopped toasted pecans.
Ingredients for roll
1 round cake pan, 9”
1 package active dry yeast, (0.25 oz.)
3/4 cup warm water (110-115 degrees)
1/4 cup granulated sugar + pinch for feeding yeast mixture
1/2 teaspoon salt
1 large egg, room temperature
3 cups all purpose flour or 2-1/2 cups bread flour
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tablespoon cinnamon
Dissolve yeast in warm water, adding a pinch of sugar to speed up the proofing process. Give it a stir. Let stand until foamy, around 5 minutes or so.
Place in mixing bowl and mix in granulated sugar and salt.
Add egg and 1 cup flour and mix well to combine. Mixture will be real sticky.
Continue adding flour until a nice dough forms. It may or may not leave the sides of the bowl. That’s OK.
Turn out onto a very lightly floured board and knead a few minutes. It will be as smooth as a baby’s bottom. Cover with damp cloth and let rest 10 minutes.
Butter or spray pan.
Roll dough out on very lightly floured surface to a 9×12” rectangle, about 1/4” thick.
Spread dough with butter, then sprinkle with brown sugar and cinnamon, patting the mixture in as you go.
Cut into six 1-1/2” x 12” strips.
Loosely roll up 1 strip and place in center of pan.
Add rest of strips, loosely coiling them around the center spiral of dough.
Cover and let rise until doubled, about 40 minutes.
Preheat oven to 325. Bake 25-35 minutes or until top is golden and dough in center is set, not gummy. A toothpick inserted in center will come out clean. (Mine took 25 minutes). Don’t overbake.
Let cool 10 minutes then frost with cream cheese frosting while warm.
Just beat 3 oz cream cheese, softened, 2 tablespoons butter, softened, 1 cup confectioners sugar, 1-3 tablespoons milk and a dash of vanilla to make a thick glaze. Or just make a simple confectioners glaze with 1 cup sugar, 1 tablespoon or bit more of water, and 1/2 teaspoon vanilla.
Tip: Refrigerate dough overnight!
Cover with plastic wrap, refrigerate, and let rest at room temperature 30 minutes prior to baking.