Name: Giant Cinnamon Roll
Prep time: 240 min
Cook time: 50 min
Total time: 290 min
Ingredients: 1 package active dry yeast (7g); 1 1/4 cups warm water ((110 degrees F / 43 degrees C)); 2 tablespoons salt; 4 cups water (or as needed); 1/2 cup softened butter; 3/4 cup brown sugar; 2 tablespoons ground cinnamon; 1 cup chopped nuts (or raisins); 2 cups confectioners sugar ((icing sugar)); 3 tablespoons softened butter; 3 tablespoons milk (or as required)

Why make a lot of small cinnamon rolls when you can save time and effort and make a cool-looking, show stealing giant cinnamon roll?

This roll uses traditional elements, making a yeast dough, homemade cinnamon filling, and finally topped with soft spreadable frosting.

Perfect as a shareable breakfast or morning/afternoon treat.

Giant Cinnamon Roll Recipe

Deb Basquez

reviews

Why make a lot of small cinnamon rolls when you can save time and effort and make a cool-looking, show stealing giant cinnamon roll?

Print Review

Preparation 4

Cook 50

Ready in 4 50

Servings Servings

CourseBreakfast

InfluenceNorth American

DifficultyExperienced

MethodBake

Similar RecipesBread

Print Review

Ingredients

Dough

1 package active dry yeast 7g
1 1/4 cups warm water (110 degrees F / 43 degrees C)
2 tablespoons salt
4 cups water or as needed

Cinnamon Filling

1/2 cup softened butter
3/4 cup brown sugar
2 tablespoons ground cinnamon
1 cup chopped nuts or raisins

Frosting

2 cups confectioners sugar (icing sugar)
3 tablespoons softened butter
3 tablespoons milk or as required

Equipment

skillet or 12″ Dutch oven

Directions

Dough

Place the yeast and warm water in a bowl to proof for 5 minutes. It is proven when it has become frothy.
Combine the proofed yeast mixture with the salt and 4 cups of flour, it will be a sticky dough.
Use the remaining ½ cup of flour on a solid work surface and kneed, slowly combing the remaining flour until smooth and no longer sticky. This will take about 8 to 10 minutes.
Place the dough into a greased bowl, cover with plastic and leave to proof for 1 ½ to 2 hours.
Tip: When cooking outside it is critical to place the dough in a warm location out of the wind, this may in some weather include placing it in a covered warm box.
After proofing the dough will have about doubled in size. Remove from the bowl and shape it into a shape (or roll) into a large long rectangle.

Cinnamon Filling

In a small bowl combine the butter, brown sugar, cinnamon, and nuts/raisins if using. Combine well, the resulting mixture will be a grainy paste.
Cut the rectangle of dough into 4 long strips then spread the filling evenly over all the pieces.
Start rolling one of the pieces of dough, when this is used add the next strip of dough and continue rolling. continue adding and rolling until all the dough is used. Place the giant roll into the greased Dutch oven.
Let the giant cinnamon roll rise in the Dutch oven for 30 minutes.
Bake the giant cinnamon roll at 350 degrees f (180 degrees C) for 45 to 50 minutes, or until the center tests as done at 190 degrees F (88 degrees C).

Frosting

When the giant roll is cooked, leave to cool for 15 minutes and make the frosting.
In a bowl combine the confectioner's sugar, softened butter, and 1 tablespoon of milk. Combine well until smooth. Add the remaining milk in small additions until the frosting is at the desired thickness. Thick enough to give a good coating, yet thin enough to spread or drizzle the giant cinnamon roll.

Nutritional Information

Calories: 441kcalCarbohydrates: 54gProtein: 3gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 1886mgPotassium: 123mgFiber: 2gSugar: 50gVitamin A: 504IUVitamin C: 1mgCalcium: 69mgIron: 1mg