Giant Cinnamon Roll

As many of you may know, we have been stuck at home with the shelter-in-place order. Because of this, I have been extremely bored, extremely hungry, and extremely eager to bake.

I decided I would try to make one of these gargantuan cinnamon rolls that have been floating around the internet.

The results are pretty stinkin’ amazing, if I do say so myself. This sucker weighs a ton, has a ton of sugar, and butter, and is not for the faint of heart.

The best part about this dough is you can make it the night before, store it covered in the fridge, and make the cinnamon rolls in the morning!

But, I promise you, you will have no regrets!

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Giant Cinnamon Roll

To make the dough: In a medium saucepan, combine the milk, oil, and sugar and set over medium heat.

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Heat until bubbles start to form in the pan, then turn off the heat. Set the mixture aside to cool until it is a little warmer than lukewarm.

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Sprinkle the yeast over the mixture and let it sit for 1 minute.

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Add 4 cups of the flour.

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Stir until just combined. (It will be very sticky.) Cover the pot with a clean kitchen towel and set the dough aside in a draft-free place for an hour.

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Remove the towel. The mixture should have doubled in size; if not, allow to rise a little while longer. Add the baking soda, baking powder, salt, and remaining flour. Stir thoroughly to combine.

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On a floured surface, roll out the dough into a large triangle, about 25 x 10 inches.

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To prepare the filling: Pour the melted butter over the rolled dough and use a brush to spread it over the surface.

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In a small bowl, stir together the sugar and cinnamon.

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Sprinkle the cinnamon sugar over the buttered surface.

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Use a pizza cutter or a knife to cut the dough into 4 long, even strips.

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Starting at one end, roll up one of the strips, keeping the cut edges as lined up as possible.

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When it is rolled up, place it on the end of the next strip and keep rolling, lining up the cut ends as much as possible. Continue to roll with the other strips.

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Butter an oven-proof skillet. Carefully pick up the roll and place it in the center of the skillet with the neat edges facing up. Cover it with the kitchen towel and place in a warm spot for 45 minutes to rise.

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Preheat the oven to 350ºF. When the rising time has finished, place the pan in the oven and bake for 25 minutes.

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Then cover it lightly with foil to avoid over-browning. Bake until it is done in the center, about 20-25 minutes more.

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Meanwhile, make the icing: in a large bowl, combine the powdered sugar, milk, coffee, maple extract, and melted butter.

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Whisk until smooth, splashing in more milk if needed for thinning.

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When the baking time is finished, do not be concerned with it getting a little wonky, remove the skillet from the oven.

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Then pour the icing over the top, around the edges, and in the center. Let sit for 10 to 15 minutes to allow the icing to ooze down into the cracks.

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Slice into wedges and serve!

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Ingredients

Dough:

  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 package (2-1/4 teaspoons) active dry yeast
  • 4-1/2 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons salt

Filling:

  • 1 cup (2 sticks) salted butter, melted
  • 3/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Maple Icing:

  • 1 pound powdered sugar, sifted
  • 1/4 cup whole milk
  • 1/4 cup brewed coffee
  • 1-1/2 teaspoon maple extract
  • 3 tablespoons salted butter, melted

 

Instructions

  1. Make the dough: in a medium saucepan, combine the milk, oil, and sugar and set over medium heat.
  2. Heat until bubbles start to form, then turn off the heat. Set the mixture aside to cool to a little warmer than lukewarm.
  3. Sprinkle the yeast over the mixture and let it sit for 1 minute.
  4. Add 4 cups of flour.
  5. Stir until just combined, it will be very sticky, then cover the pot with a clean kitchen towel. Set the dough aside in a draft-free place for an hour.
  6. Remove the towel. The mixture should have doubled in size; if not, allow it to rise a while longer and add the baking soda, baking powder, salt, and remaining 1/2 cup of flour.
  7. Stir thoroughly to combine.
  8. On a floured surface, roll out the dough into a large rectangle, about 25 x 10 inches.
  9. To prepare the filling: Pour the melted butter over the rolled dough and use a brush to spread it over the surface.
  10. In a small bowl, stir together the cinnamon and sugar. Sprinkle the mixture over the buttered surface.
  11. Use a pizza cutter or knife to cut the dough into 4 long, even strips.
  12. Starting at one end,, roll up one of the strips, keeping the cut edges as lined up as possible.
  13. When it is rolled up, place it on the end of the next strip and keep rolling, lining up the cut ends as much as possible. Continue rolling with the other strips.
  14. Butter an oven-proof skillet. Carefully pick up the roll and place it in the center of the skillet, neat edges up. Cover it with a kitchen towel and place in a warm spot for 45 minutes.
  15. Preheat the oven to 350ºF. When the rising time has finished, place the pan in the oven and bake for 25 minutes.
  16. Then cover it lightly with foil to avoid over-browning. Bake until done in the center, 20 to 25 minutes longer.
  17. Meanwhile, to make the icing: in a large bowl, combine the powdered sugar, milk, coffee, maple extract, and melted butter.
  18. Whisk until smooth, splashing more milk if needed for thinning.
  19. When baking time has concluded, remove the skillet from the oven, and pour the icing all over the top, edges, and in the center. Let sit for 10 to 15 minutes to allow the icing to ooze down into the cracks.
  20. Slice into wedges and serve!

 

 

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