Giant cinnamon rolls are tasty treats that have popped up all over the country. It is not just a sweet dessert. It’s a work of art. Don’t you think? We had a birthday in the family recently and she loves cinnamon rolls so I thought instead of making her the reguar cinnamon rolls let’s just make her one giant cinnamon roll cake! Needless to say, it was a huge success.
Step-by-step: Giant cinnamon roll recipe
Dough
Yeast mixture – In the large bowl of a stand mixer with the dough hook attachment, combine warm whole milk (110 F), yeast, honey, butter, and eggs. Dry ingredients – Measure the flour and salt in a bowl. Add the yeast mixture and combine well.Pro tip – If you do not like kneading, I highly recommend using a stand mixer with the hook attachment. Knead – once all the flour is well incorporated knead on medium for 18 to 20 minutesPro tip – to knead by hand transfer to a lightly dusted work surface and knead for 20 to 25 minutes. Bowl – When the dough is soft and elastic, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave in a warm place. Let rise for 45 to 60 minutes until it doubles in volume.Pro tip – If you place the bowl in a warm oven with the light on, the dough will rise in just about 20 minutes. Alternatively, you can leave the dough in the fridge overnight. Thaw it for an hour before shaping.
Assemble
Cinnamon sugar – In a medium bowl combine both sugars, butter, cinnamon, and vanilla extract. Set aside. Roll – Transfer the dough to a lightly floured work surface. Roll with a rolling pin into a 14-inch square or 14 x 18-inch rectangle.Pro tip – The measurement is a guideline. You want to roll the dough to about 1/8 thickness. Too thin will make the rolls hard and too thick will make bulky cinnamon rolls. Spread – Drop spoonfuls of the cinnamon mixture on top of the dough then use an offset or soft rubber spatula to spread evenly making sure to get to all the edges too. Cut – Using a knife or pizza cutter and a ruler, cut into long strips about 1 1/2 inches each as shown in the video. (for a taller roll cut 2-inch wide strips)
Shape – Roll the first strip onto itself, followed by the second round the first. Place it in an 8-inch springform pan or cake ring. Continue spiraling the remaining strips around the first two.Pro tip – To make it easier to work, open the springform pan, and work on the base. Once you finish rolling the strips, add the rest of the pan. Today, I used a ring cake pan but you can also use a pie pan. Proof – Cover and leave to rise until almost double in volume for about 30 to 45 minutes.Pro tip – If you place them in a warm oven with the light only they will rise in just 20 minutes. Oven – About 10 minutes before baking preheat the oven at 375°F /190°C / Gas Mark 5 Bake – Transfer to the oven and bake for 40 to 45 minutes until the top is lightly golden brown. Cool – Remove from the oven and cover for 10 minutes to keep it soft. Then, cool to room temperature on a wire rack.Pro tip – If necessary, tent the top with foil to prevent browning too much.
Cream cheese frosting
Combine cream cheese, powdered sugar, vanilla extract, and milk until smooth. Then slather generously over the warm cinnamon rolls. Or pipe it over the cinnamon rolls.Pro tip – You can also serve some cinnamon rolls without glaze because these are delicious on their own too.
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Frequently asked questions
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Cream cheese cinnamon rolls – make the traditional cinnamon dough and then top it with cream cheese frosting Chocolate cinnamon rolls – add cocoa powder to the Sugar glaze – combine 2 cups of powdered sugar with just enough (4 tbsp) milk to make a thick pouring glaze. Then spread it over the cooled cinnamon rolls Maple glaze – combine 2 cups of powdered sugar with just enough (4 tbsp) maple syrup to make a thick maple glaze. Chocolate glaze – make a ganache with 8 oz dark chocolate and 4 oz heavy cream until smooth. You can also use white chocolate to make a white chocolate glaze. Giant cinnamon roll – You can make one large cinnamon roll and bake it in a 9-inch baking pan. Top with your favorite cinnamon topping. Orange glaze– is 2 cups of powdered sugar with 4 tbsp orange juice and 1 tsp orange zest.
