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 APPLE CINNAMON ROLL
This party-sized cinnamon roll is super gooey and comforting -- and sure to wow guests at your next brunch.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the dough: Warm the milk and 1/2 cup of water in a small saucepan over low heat until a thermometer registers 100 to 110 degrees F. Remove from the heat and sprinkle the yeast and a pinch of granulated sugar over top. Set aside undisturbed until foamy, about 5 minutes.
- Whisk together the salt, 2 3/4 cups flour and remaining granulated sugar in a large bowl. Generously butter a 10-inch springform pan.
- Combine the melted butter, vanilla and egg yolk in the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined. Add the yeast mixture and continue to mix on low until combined. Add the flour mixture and mix on low until a thick and slightly sticky dough forms. Once the dough comes together, switch to the dough hook and knead on medium speed, adding up to 1/4 cup more flour if needed, to make a soft, smooth ball that sticks to the hook, 3 to 4 minutes.
- Coat a large bowl generously with cooking spray. Add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour.
- For the filling: Meanwhile, heat a large skillet over medium-high heat. Add the butter and cook, swirling, until melted. Add the diced apples and cook, stirring occasionally, until tender, about 8 minutes. Turn off the heat and stir in the apple butter. Transfer to a medium bowl to cool completely.
- When the dough is ready, punch it down and turn out onto a lightly floured surface. Knead a few times, then roll into a rectangle 12 inches by 18 inches, keeping the longer side closest to you. Spread the cooled apple filling evenly all over the dough. Sprinkle with the granulated sugar. Use a pizza cutter to cut the dough crosswise into 1-inch strips. Starting on the left side, roll 1 strip up jelly roll style. When you get to the end, press another strip to the first one and continue rolling. Repeat this with 2 more strips. Carefully transfer the rolled dough to the center of the prepared pan. The spiral should be facing up. Continue coiling the remaining strips of dough filling-side in around the middle roll until the pan is filled. This might get messy, but that's part of the fun. Loosely cover the pan with plastic wrap and let rise until doubled in size, about 30 minutes.
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake until the cinnamon roll is puffed and golden brown, about 50 minutes. Let cool on a rack for 10 minutes.
- For the glaze: Meanwhile, microwave the cream cheese in a microwave-safe bowl until softened, 10 to 15 seconds. Add the confectioners' sugar and milk and whisk until smooth.
- Remove the outer ring from the springform pan. Pour the glaze on top of the cinnamon roll, then use a spatula to spread it all over. Cut into 8 to 10 wedges.
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 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 ROLL CAKE
All the flavors of a cinnamon roll are in this gorgeous cake. Cut into it to reveal showstopping vertical layers.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Line 13-by-18-by-1-inch rimmed baking sheet with parchment so that 2-inches overhang the long sides. Generously grease the parchment and unlined parts of the baking sheet with butter. Use a fine sieve to generously dust a large, clean kitchen towel confectioners' sugar until it is completely covered (about 1/2 cup). Set aside.
- Beat the eggs in large bowl with an electric mixer on high speed until very thick and pale yellow, about 5 minutes. Gradually beat in the granulated sugar and continue to beat until thick and the sugar has almost dissolved, 3 minutes. Beat in 2/3 cup water and the vanilla. Gradually add flour, beating just until the batter is smooth and no lumps remain. Pour into the prepared baking sheet and spread to the corners. Bake until the top is golden and a toothpick inserted in the center comes out clean, 15 to 18 minutes. Immediately loosen the cake from sides of baking sheet using a paring knife and invert the cake onto prepared towel. Carefully peel off the parchment. Using a sharp Chef's or serrated knife, cut the hot cake crosswise into four 4-inch-wide strips. Flip each over so that the top of the cake is facing up. Push the strips together so that the cut sides are touching each other and the cake looks whole and uncut. Position the cake so that the long end is facing you. Using the towel to help you, carefully roll cake and towel, forming a tight log. Let log cool on rack for 3 minutes. This will allow the cake to roll without cracking or breaking. Carefully unroll the cake, and let sit on rack until completely cooled. The ends will be curled up and there might be surface cracks on the top of the cake and that's OK.
- For the frosting: Beat together the butter and cream cheese in large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes. Reserve 1/4 cup brown sugar and set aside. While beating on high, gradually add the remaining brown sugar (making sure to break up any clumps before you put it in the mixer), vanilla, cornstarch, 2 tablespoons cinnamon and salt until sugar is almost dissolved and no lumps remain, 3 to 5 minutes. If the frosting looks loose, chill for 30 minutes and continue to beat until thick and smooth. Frost the cake with half of the frosting, filling in any cracks and smoothing out the surface.
- Remove cake strips from towel and arrange on a clean work surface so that the strips are touching (short-end to short-end) to form a long cake strip running the length of your counter. Starting at one end, carefully roll-up 1 of the short ends tight enough so the cake sticks to the frosting but not so tight that the frosting gets squeezed out. Continue rolling-up each successive strip to form a fat roll. Carefully transfer to a cake plate or stand. Press on the sides of the cake to form an even and circular shape. Frost the sides of the cake with 1 cup of the remaining frosting. Refrigerate until chilled, about 30 minutes. Frost the sides of the cake again with the remaining frosting making sure it's about as thick as the inside layer of frosting.
- Mix together the reserved 1/4 cup brown sugar and 1 tablespoon cinnamon in small bowl. Pass through a course sieve to break up any lumps. Lightly sprinkle on top of the cake, making the frosting look like the cinnamon part of the cinnamon roll. Chill, uncovered for at least 1 hour and up to overnight.
- When ready to serve, stir powdered sugar and cream together in a small bowl until smooth and creamy. The mixture should be thick but pourable, add another tablespoon of cream if mixture is too thick. Drizzle over chilled cake so that some of the cream mixture drips down the sides (but don't cover up too much of the top of the cake or you won't see the cinnamon swirl!)
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
GIANT CINNAMON ROLL WITH BLOOD ORANGE GLAZE
Make and share this Giant Cinnamon Roll With Blood Orange Glaze recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Divide flour into 2 portions (2 1/4 cups and the remaining 1/2 cup set aside). In a large bowl, toss the 2 and 1/4 cups flour, sugar, salt and yeast together until evenly mixed.
- In the microwave, heat water, milk and butter together until butter is melted. Add the butter mixture to the flour mixture and stir together. Add the egg and enough of the remaining 1/2 cup flour to make a soft, elastic dough.
- Knead the dough for 3 minutes on a lightly floured counter. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let it rest for 30 minutes.
- Roll the dough out in a 15x12-inch rectangle. Spread the butter over top. Mix together the cinnamon, sugar and zest and sprinkle it over the dough. Spray a 9-inch round pan with nonstick spray.
- Use a pizza cutter to trim the dough into six 2-inch wide strips. Roll up one of the strips (loosely since it will rise and expand) and place it in the center of the pan. Roll the remaining strips around the center roll, starting each strip at the end of the previous one to make one giant coil.
- Cover the cake with aluminum foil and let rise in a warm area for at least an hour and up to an hour and a half.
- When the dough has nearly doubled in size, preheat oven to 350°F Bake for 30-35 minutes until lightly browned.
- After removing from oven, allow the giant cinnamon roll to cool for a few minutes.
- Just before serving, make the glaze: Whisk together the powdered sugar and blood orange juice to make a thick but pourable glaze. Stir in the zest and drizzle the giant cinnamon roll heavily with glaze.
Nutrition Facts : Calories 257.7, Fat 6.7, SaturatedFat 4, Cholesterol 31.5, Sodium 204.7, Carbohydrate 46, Fiber 1.5, Sugar 22.4, Protein 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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