Giant Cinnamon Roll
Soft, fluffy Giant Cinnamon Roll baked in a pie plate and topped with creamy icing. A fun twist on classic cinnamon rolls that’s perfect for brunch or weekend baking.
Ingredients
CINNAMON ROLL DOUGH:
- One .25-ounce envelope active dry yeast
- ½ cup warm water (105℉ to 110℉)
- ½ cup heavy whipping cream (warmed to 105℉ to 110℉)
- ½ cup granulated white sugar
- ½ teaspoon sea salt
- 3 to 4 cups all purpose flour
- 1 large egg, at room temperature (beaten)
- 3 tablespoons unsalted butter, melted
FILLING:
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- 1 tablespoon ground cinnamon
ICING:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar
- milk, for thinning (as needed)
Instructions
MAKE THE DOUGH:
- In a small bowl, dissolve the yeast in warm water and whipping cream until foamy. In another larger bowl, combine the sugar and salt; add 3 cups of the flour, the yeast mixture, the egg and the melted butter. Stir until moistened. Stir in enough of the remaining flour to form a soft dough.
- Turn the dough out onto a lightly floured surface; knead until smooth and elastic, 3 to 4 minutes. Place in a greased bowl, turning once to grease the top. Cover; let it rise in a warm place until just about doubled, about 45 minutes.
ADD FILLING & BAKE:
- Punch down the dough. Turn the dough onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread the softened butter over the dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap the remaining strips around the center to form 1 giant roll. Cover with greased foil; let it rise until almost doubled, about 1 hour. Don't worry if it doesn't rise significantly. It will grow more in the oven! Meanwhile, preheat the oven to 350°F.
- Bake until golden brown, 30 to 40 minutes. If the dough starts browning too quickly, cover it lightly with foil. Cool on a wire rack.
ADD THE ICING:
- While the cinnamon roll begins to cool, whisk together the icing ingredients in a medium bowl until smooth. If it seems too thick, add in a couple teaspoons of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
- Spread your desired amount of icing on top of the warm cinnamon roll. Cut into slices to serve. Drizzle individual servings with more icing, if desired.
Notes
- Let the roll cool slightly before icing so the frosting doesn’t completely melt.
- Leftovers can be covered and stored at room temperature for up to 2 days.
- Reheat slices in the microwave for about 10 to 15 seconds.
Nutrition
Serving: 1servingCalories: 432kcalCarbohydrates: 57gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 138mgPotassium: 75mgFiber: 1gSugar: 32gVitamin A: 709IUVitamin C: 0.1mgCalcium: 34mgIron: 2mg
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This recipe comes from RecipeBoy.com
