A Giant Cinnamon Roll is a delectable and indulgent pastry that takes the classic cinnamon roll to a whole new level of sweetness and size. This oversized treat is a delightful twist on the traditional individual-sized rolls, making it perfect for sharing on special occasions or as a decadent centerpiece for brunch.
The dough, typically enriched with butter, eggs, and milk, is rolled out into a large rectangle and generously slathered with a mixture of cinnamon, sugar, and often a hint of butter. This flavorful filling creates intricate swirls of sweetness throughout the roll. Once assembled, the dough is rolled into a large spiral, creating a giant cinnamon-infused coil.
Baked to golden perfection, the Giant Cinnamon Roll emerges from the oven with a tantalizing aroma that wafts through the air, promising a heavenly combination of warm, gooey goodness. The finishing touch is a generous slathering of cream cheese icing, adding a rich and velvety sweetness that perfectly complements the spiced interior.
Whether enjoyed fresh out of the oven or at room temperature, the Giant Cinnamon Roll offers a delightful experience for those with a sweet tooth. Its impressive size and deliciously soft texture make it a standout treat for celebrations or weekend breakfasts. Sliced into generous portions, this indulgent pastry invites friends and family to gather around and savor the comforting and irresistible flavors of a classic cinnamon roll, elevated to a grand scale.
Ingredients:
Roll Dough:
- One package (.25 ounce) active dry yeast
- 1/2 cup warm water (105 to 110 degrees)
- 1/2 cup heavy whipping cream, warmed (105 to 110 degrees)
- 1/2 cup granulated white sugar
- 1/2 teaspoon sea salt
- 3 to 4 cups all-purpose flour
- 1 large egg, at room temperature (beaten)
- 3 tablespoons unsalted butter, melted
Filling:
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1 tablespoon ground cinnamon
Topping:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Milk, for thinning (as needed)
Instructions:
- In a small bowl, dissolve the yeast in warm water and whipping cream until foamy.
- In a larger bowl, combine the sugar and salt; add 3 cups of the flour, the yeast mixture, the beaten egg, and the melted butter. Stir until moistened. Add 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 and let it rise in a warm place until just about doubled, about 45 minutes.
- Punch down the dough. Turn the dough onto a lightly floured surface and roll into a 15×12-inch rectangle.
- Spread the softened butter over the dough and sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-inch-wide strips.
- Roll up one strip and place it in the center of a greased 9-inch deep-dish pie plate; wrap the remaining strips around the center to form one giant roll.
- Cover with greased foil and 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. 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.
- While the dough is rising, whisk together the icing ingredients in a medium bowl until smooth. Adjust the consistency with milk if needed.
- 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.