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Giant Cinnamon Roll

To everyone who likes cinnamon rolls, try this giant cinnamon roll! It is so good, and if you like regular cinnamon rolls, this is a must try. If you want a video tutorial on how to make this check out my YouTube channel here.


So these pictures are not from the cinnamon roll video (I made a few), because I forgot to take pictures. Oh well. So the ones you see in the blog post here was from the very first one I made. It turned out a little lopsided, and it overflowed a bit in the oven.





The second one I made, which is the one you'll see in the video turned out to be the perfect cinnamon roll. It  was smaller before I did the final rise in the cake pan, so it didn't overflow. My tip is not to roll the dough out too big before putting the filling on.

Speaking of pans, for this recipe I used my 9 inch round pan. Depending on how big your roll turns out to be, I would recommend using a 10 inch round pan. 9 inch is the biggest I had, so I had to use it.





One other difference. After I made the second, I realized that I made the glaze on the first one  incorrectly! I did not melt the butter, so when I made it the second time the glaze turned out much smoother than the one pictured.




This giant cinnamon roll has become a family favorite. Personally, I could eat the whole thing myself. :-) Find the recipe below!

Giant Cinnamon Roll:
- 1/2 cup (113g) unsalted butter, melted
-  2 cups milk, warm
- 1/2 cup (100g) granulated sugar
- 1 pack active dry yeast
- 5 cups (640g) all-purpose flour, divided
- 1 tsp. baking powder
- 2 tsp. salt
 
Filling:
- 3/4 cup (171g) butter, softened
- 3/4 cup (165g) light brown sugar
2 tbsp. ground cinnamon

Glaze:
- 4 oz. cream cheese, softened
- 2 tbsp. butter, melted
- 2 tbsp. whole milk
- 1 tsp. vanilla extract
- 1 cup (128g) powdered sugar

Generously butter a 9-inch or  10- inch round cake pan. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly. Add 4 cups of flour and the active dry yeast and mix until combined. Let the dough rise in a warm place for 1 hour. Once the dough is done rising, preheat your oven to 325˚F (160˚C). Add 3/4 flour and the baking powder and salt to the dough. Turn out onto a floured surface and knead until the dough looses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch thick. In a small bowl combine the filling ingredients and stir to combine. Spread the filling mixture evenly over the rolled out dough, spreading right to the edges. Using a pizza cutter, make 3 horizontal cuts to divide the dough into four long, evenly sized strips. Starting from the bottom, roll the first strip up right to left. Take the first roll and place it back on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until you have a giant cinnamon roll. Place the giant cinnamon roll in the prepared  cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time. Bake for 45 minutes. Cover the cinnamon roll with foil to prevent the outside from burning, and bake for an additional 35 minutes. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from pan and drizzle frosting over the roll before serving.



Enjoy!



~The Junior Baker
  


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