Giant Cinnamon Roll Food

GIANT CINNAMON ROLLS

Steps:

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter, salt and sugar.
• Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
• Flour a rolling pin and roll the dough to about a very large rectangle (about 26"x18" if you can get it that big).
• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
• Use a pizza cutter to cut the rectangle in half down the middle to make two squares.
• Starting with one of the halves, on the long end, roll the dough up tightly jelly roll style.
• Cut the rolled part into 6 slices.
• With the remaining rolled out dough, use a pizza cutter to cut 6 long strips of dough. The strips should be about the same width as the rolled dough that you have already made.
• Place one of the rolls on its side one of the strips you cut. Roll the strip around the outside of the rolls again to make the roll twice as big. Repeat with the remaining 5 rolls. You should end up with 6 very large rolls.
• Place the rolls in a greased 10x15" baking pan.*
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
• Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Preheat the oven to 350 degrees.
• Bake at 350 degrees for about 28 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. If the rolls are getting too browned on top, cover loosely with a piece of foil.
• While the rolls are cooling, prepare the cream cheese frosting.
• In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
• Add in your favorite extract and the powdered sugar. Beat until combined.
• Spread the frosting over the cooled rolls.
• Store in an airtight container.

GIANT CINNAMON ROLL CAKE

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 APPLE CINNAMON ROLL

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

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.

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.

ANNA OLSON'S GIANT GLAZED CINNAMON BUN IS THE BEST MORNING TREAT

Steps:

• For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes.
• Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up.
• For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well.
• Grease a 9-inch springform pan. Turn the dough out onto a lightly floured surface and roll into a 12×18-inch rectangle about ½ inch thick. Spread the brown sugar filling over the dough.
• To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough - you should have a spiral about 7 inches across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan - you will see that the centre pushes up a little when it rises.
• Preheat the oven to 375°F. Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing.
• For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat.

GIANT CINNAMON ROLL SNOWMAN

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray.
• Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you.
• Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere.
• Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes.
• Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet.
• When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely.
• Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body.
• Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping.

GIANT CINNAMON BUN

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.