GIANT CINNAMON ROLL RECIPE BY TASTY
Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar
Provided by Scott Loitsch
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 15
Steps:
- Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
- In a large bowl, whisk together the 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 before proceeding.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
- Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
- 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 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it 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 strips until you have a giant cinnamon roll.
- Place the giant cinnamon roll in the prepared skillet or 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.
- Preheat the oven to 325˚F (160˚C).
- Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
- While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, 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 the pan and drizzle the frosting over the roll before serving.
- Enjoy!
Nutrition Facts : Calories 559 calories, Carbohydrate 74 grams, Fat 25 grams, Fiber 2 grams, Protein 8 grams, Sugar 28 grams
GIANT CINNAMON BUN
Take cinnamon whirls to a new level of indulgence with this giant version. Perfect for a party, it takes a little more effort but the results are well worth it
Provided by Good Food team
Categories Dessert
Time 1h30m
Number Of Ingredients 13
Steps:
- For the dough, gently heat the milk and butter until the butter has just melted. Leave to cool until just warm to the touch (it shouldn't be hot). Tip the flour into a large bowl with the yeast, cinnamon, sugar and a pinch of salt. Pour in the warm butter and milk mixture along with the egg, then combine with your hands until a dough forms. Tip the dough out onto a floured surface, and knead for about 10 mins until springy. Alternatively, you can do this in a stand mixer fitted with a dough hook - the dough will only require about 5 mins of kneading using this method. Bring the dough together into a ball, then place in an oiled bowl. Cover with a clean tea towel and leave to rise for about 1 hr, or until doubled in size.
- Meanwhile, beat the filling ingredients with a small pinch of salt using an electric whisk until completely combined. Set aside. Butter a 20cm springform or loose-bottomed cake tin. Tip the dough out onto a lightly floured surface and knead briefly to knock the air out. Leave to rest for a few minutes, then roll out to a 30 x 50cm rectangle, and lay it on the surface so the short edge is facing you. Spread over the filling so the dough rectangle is completely covered. Cut the dough into four strips down the length. Roll the first strip up into a tight spiral from the short end, then place the spiral at the short end of the second strip and roll this up into a spiral around the first. Place this larger spiral at the short end of the third strip and roll up again, then repeat with the final strip of dough. You should end up with one large cinnamon bun. Transfer to the prepared tin, cover with a clean tea towel and leave to rise for 45 mins-1 hr, or until it has risen by about a third.
- Heat the oven to 200C/180C fan/gas 6. Put the cake tin on a baking tray and bake for 50 mins-1 hr until puffed up, golden and cooked through. Meanwhile, combine the icing sugar, vanilla and 3 tbsp water until you have a loose icing that can be drizzled. Leave the bun to cool in the tin for 10 mins, then remove from the tin, drizzle with the icing and leave to cool completely on a wire rack. Serve in slices, or let everyone pull it apart. Will keep in an airtight container for two days.
Nutrition Facts : Calories 486 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
GIANT CINNAMON ROLL SCONE
Just when you thought the world couldn't improve upon cinnamon rolls, this dreamy mashup comes along. Adapted from "Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible" (Atria, 2020) by Erin Gardner, they are actually quite easy to put together: Toss together a basic scone dough, then roll it out, spread it with a sweet cinnamon-butter filling, cut it into strips, roll it up, score and bake. Once cooled, drizzle the roll with a simple vanilla sugar icing, gently break into wedges and serve to the delight of your loved ones.
Provided by Margaux Laskey
Categories breakfast, brunch, snack, pastries, dessert
Time 1h30m
Yield 8 scones
Number Of Ingredients 13
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the cubed butter, then pinch and press the butter into the flour until the mixture resembles coarse sand.
- Make a well in the center of the sandy mixture and add the heavy cream and vanilla. Toss and fold until it comes together to form a loose dough.
- Dust your work surface with flour and turn the dough out onto it. Gently knead the dough two or three times to bring it together. Use your hands to press the dough into a 5-by-14-inch rectangle with a long side facing you. Imagine the dough divided vertically into three equal sections, like a standard sheet of paper folded to fit into an envelope. Carefully lift the section on the right and fold it over the center section. Lift the section on the left and fold it over the other two layers. When you look at your dough from the front, you should see three distinct layers. Turn the little dough package so that one of the folded edges is facing you.
- Use your hands to press the layered dough back down into a long rectangle similar in size to the first one you made, flouring your work surface and dough as needed.
- Make the filling: In a small bowl, whisk together the melted butter, brown sugar and cinnamon. Drizzle the filling on top of the dough and spread it out using a spoon or silicone spatula to fully cover the top surface of the dough.
- Cut the dough lengthwise into four equal strips. Pick up a strip and transfer it to the prepared baking sheet, filling-side up. Roll it up tightly, then stand it up on one of its flat sides in the center of the sheet. Pick up another strip, and wrap that strip, filling-side in, around the standing coil starting where the first coil left off. Repeat with the two remaining strips. Gently push the circle of coiled dough down to adhere the strips together and flatten the dough to about 9 inches in diameter. Cover and chill the dough for at least 30 minutes, or up to overnight.
- Position a rack in the center of the oven and heat the oven to 350 degrees. Cut the chilled roll into 8 wedges, leaving the cut pieces together in a circle instead of pulling them apart.
- Bake, rotating the pan halfway through, until the scones have puffed and browned around the edges, 20 to 24 minutes.
- Transfer the sheet to a rack to cool for 20 to 30 minutes before carefully moving the warm scones onto a cutting board or serving platter. (If you don't let them cool first, they will fall apart when you try to move them.) Using a knife, gently slice to separate the 8 individual scones, but don't pull them apart.
- Make the glaze: In a small bowl or glass measuring cup, whisk together the confectioners' sugar and vanilla with enough milk until the glaze is spreadable. Drizzle it over the scones and serve.
GIANT CINNAMON ROLL
This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. -Leah Rekau, Taste of Home food stylist
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes., Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°., Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack., To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce.
Nutrition Facts : Calories 416 calories, Fat 21g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 354mg sodium, Carbohydrate 55g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
GIANT CINNAMON ROLLS
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
Provided by Delish
Categories Breads
Time 2h15m
Yield 28-30 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes.
- Add sugar and stir. Stir in lightly beaten eggs and oil.
- Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable.
- Cover dough and let rise until doubled.
- Punch dough down and divide in half. Roll out one half into a rectangle.
- Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired.
- Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan.
- Repeat with remaining half of dough and filling.
- Cover and let rise until doubled.
- Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning.
- For frosting, beat together softened cream cheese and butter.
- Beat in milk and vanilla.
- Gradually beat in powdered sugar; beating until smooth.
- Generously frost warm rolls, about 5 minutes after removing from oven.
Nutrition Facts : Calories 542, Fat 21.4, SaturatedFat 9, Cholesterol 48.4, Sodium 623.9, Carbohydrate 80.7, Fiber 2, Sugar 35.4, Protein 7.4
GIANT CINNAMON ROLLS
As a young newlywed, I thought I'd take it upon myself to make cinnamon rolls because I thought that was the hallmark of a good baker. The rolls were dense like hockey pucks and somewhat flavorless. Our dear black lab Annie wouldn't even eat one. I practiced for a couple of months and entered a contest at the Iowa State Fair, and I won! -Cristen Clark, FoodandSwine.com
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.
Nutrition Facts : Calories 695 calories, Fat 18g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 588mg sodium, Carbohydrate 122g carbohydrate (59g sugars, Fiber 3g fiber), Protein 11g protein.
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GIANT CINNAMON BUN - A COZY KITCHEN
From acozykitchen.com
5/5 (1)Total Time 45 minsEstimated Reading Time 3 mins
- To make the dough, melt the butter in a small saucepan over low heat, add the milk, then remove from the heat and set aside to cool slightly. Put the remaining dough ingredients and the slightly cooled milk and butter mixture in a large bowl (or the bowl of your stand-up mixer) and stir to bring the mixture together. On a floured work surface (or using a stand-up mixer with the dough hook), knead until a smooth, elastic and ever-so-slightly tacky dough forms, about 5 minutes. Put the dough back in the bowl (or keep it in the bowl of the stand-up mixer) and cover with plastic wrap. Leave in a warm place to rise for 30 to 45 minutes, or until doubled in size.
- While the dough is rising, grease and line a 9-inch round springform pan. When the dough has risen, punch it down and turn it out onto a lightly floured work surface again. Roll the dough out into a 12-inch square. Spread the melted butter over the dough and sprinkle over the brown sugar, cinnamon and pecans.
- Slice the dough lengthwise into 6 equal strips. Don't be shy to break out your ruler. The strips need to be even in order for the structure of the cinnamon roll to be ok.
- Roll the first strip up in a spiral, just like a regular cinnamon roll. Place the rolled cinnamon roll on the edge of the next strip and roll that strip around the cinnamon roll. (See photo above for assistance.) Continue this until you've reached the second to last strip. When you get the end, it might be easier to take the strip and wrap it around the cinnamon roll.
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