Giant Cinnamon Roll
A giant version of everyone's favorite dessert. Soft, fluffy, and absolutely ginormous! It's a perfect centerpiece for your next party,
Equipment
- Electric or stand mixer with a whisk attachment and dough hook
- Baking paper
- Rolling Pin
- Offset spatula
- Knife
- Baking tray
- 12" springform pan or round cake ring
Ingredients
Dough
- 90 grams granulated white sugar
- 80 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 450 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Filling
- 100 grams packed brown sugar
- 60 grams unsalted butter softened
- 20 grams cinnamon powder
Cream Cheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
Instructions
- Cream the butter, sugar, and salt using a whisk attachment until fully combined, for 3-5 minutes. Add the egg and mix for 1-2 minutes.90 grams granulated white sugar, 80 grams unsalted butter, 7 grams salt, 1 large egg
- Add the flour, lukewarm milk (35-40 degrees Celsius), and instant yeast and mix using a spoon or spatula until the dough starts to come together.6 grams instant yeast, 255 grams full-fat milk, 450 grams all-purpose flour
- If you are using a stand mixer, switch to the dough hook attachment. If not, use your hands to start kneading the dough. The dough will be sticky and wet at first but should become smooth, soft, and not sticky by the end. The kneading process can take up to 20 minutes if done by hand. If the dough is still very sticky after 5 minutes of kneading, add 15 to 20 grams of flour to the dough, a little at a time.
- Test if the dough is done by doing the windowpane test – cut a small piece of the dough and stretch it using your fingers. The dough should be able to stretch to paper thinness and be translucent without breaking. If the dough breaks during the test, knead it for a few more minutes.
- Lightly oil a bowl, place the finished dough inside and turn it around so that all sides of the dough are lightly coated with oil. Cover with cling film and let it rise in a warm place for 1.5 to 2 hours until it doubles in size.
- Make the filling: Mix the softened butter, brown sugar, and cinnamon powder until fully combined.
- Punch the dough, then place a baking sheet on the surface and transfer the dough to it. Lightly flour the rolling pin and roll the dough into a length-wise rectangle (around 18×14 inches). Keep the thickness to around 2mm.
- Cut the sides of the dough to form an even rectangle. Spread the filling on the dough evenly with an offset spatula.100 grams packed brown sugar, 20 grams cinnamon powder, 60 grams unsalted butter
- Cut 1.5-inch-wide strips lengthwise from the dough. Roll the first strip, starting from the edge closest to you. Make sure the roll is as tight as possible.
- Place the first roll on top of the second strip, at the edge closest to you. Roll the strip around the first roll, keeping it tight as you roll. Repeat the process with till the 3rd or 4th strip, until the cinnamon roll becomes too big to handle. Once it does, place it on a baking sheet lined with baking paper, then place the remaining strips, one at a time, around the roll, pushing them down to secure them to the dough. Repeat until all the strips have been used.
- Cover the dough with cling film and proof it for 45-60 minutes, until it rises. You can also place the roll in the fridge at this step and let it chill overnight, then take it out 3 hours before baking and let it proof until it doubles in size.
- Once the roll has risen, preheat the oven to 160℃ and bake for 25-30 minutes.
- Make the cream cheese glaze: Whip the softened cream cheese, butter, and icing sugar until fully combined.120 grams cream cheese, 55 grams unsalted butter, 120 grams powdered sugar
- Top the cinnamon rolls with the cream cheese glaze while they are still warm.
Notes
Make-Ahead Instructions
These cinnamon rolls can be prepared ahead and baked fresh before serving.
- To make ahead, follow up to step 9 of the dough recipe, then place the cinnamon rolls (without rising them) into the fridge.
- Remove the buns from the fridge 3 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
- The unbaked rolls can be stored in the fridge for up to two days.