Giant Cinnamon Roll With Blood Orange Glaze Food

GIANT CINNAMON ROLL RECIPE BY TASTY

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!

GIANT CINNAMON ROLL WITH BLOOD ORANGE GLAZE

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.

GIANT CINNAMON ROLLS

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.