Giant Cinnamon Roll Recipe

Name: Giant Cinnamon Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1/2 cup heavy whipping cream, warmed (110u00b0 to 115u00b0); 1/2 cup sugar; 1/2 teaspoon sea salt; 3 to 4 cups all-purpose flour; 1 large egg, room temperature, beaten; 3 tablespoons butter, melted; 1/4 cup butter, softened; 1/4 cup sugar; 1 tablespoon ground cinnamon; 1 cup sugar; 2 tablespoons water; 6 tablespoons butter; 1/2 cup heavy whipping cream; 1 teaspoon sea salt

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1/2 cup heavy whipping cream, warmed (110u00b0 to 115u00b0)
1/2 cup sugar
1/2 teaspoon sea salt
3 to 4 cups all-purpose flour
1 large egg, room temperature, beaten
3 tablespoons butter, melted
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon sea salt

1
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.
2
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.
3
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 350u00b0.
4
Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
5
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.

1189

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1/2 cup heavy whipping cream, warmed (110u00b0 to 115u00b0), 1/2 cup sugar, and more.

Yes, Giant Cinnamon Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Giant Cinnamon Roll

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