Gargantuan Cinnamon Roll

Becky at The Bake Dept
by Becky at The Bake Dept
1 roll
3 hr 20 min

When a single cinnamon roll isn't enough, make a giant one!

How....


How did....


How did I get this far in life and not know such a thing existed?


An outrageous gi-gundo cinnamon roll?! Holy cats and dogs, people. 

Ok it is a bit embarrassing, this thing. In its over the top-ness. It's....it is a bit nuts. Ok probably a lot nuts. Ok way nuts. 

This particular recipe is not necessarily complicated nor difficult so please don't be intimidated. And seriously, don't be afraid of the yeast either. You're good, you've got this! It does require a block of time so plan accordingly but note most of it is non-working.

Wow, right?!


Do come read all about this over on The Bake Dept!

Heh so as you can see, given the darn thing's size, it's fantastic for entertaining, a conversation starter no doubt, a show stopper, and it will feed a gaggle of giddy guests.

Enjoy!

Gargantuan Cinnamon Roll
Recipe details
  • 1  roll
  • Prep time: 2 Hours Cook time: 80 Minutes Total time: 3 hr 20 min
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Ingredients
Dough
  • cup unsalted butter (1 stick, melted)
  • 2 cups whole milk (warmed)
  • cup granulated sugar
  • 1 pack active dry yeast (2 1/4 teaspoons)
  • 5 cups flour (divided)
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
Filling
  • 1 cup butter (2 sticks, well softened)
  • 1 cup light brown sugar
  • 2 tablespoons ground cinnamon
  • 3/4 - 1 cup chopped pecans (optional)
Icing
  • 4 ounces cream cheese (well softened)
  • 2 tablespoons butter (melted)
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
Instructions
With butter, generously grease a 9" cake round or cast iron pan.
Into a large bowl, add the warmed milk, the melted butter, and the sugar, stirring to combine. Make sure the mix is warm enough, in the range of 100 to 110 but no warmer.
Without stirring, sprinkle the yeast atop the liquid and let stand for about a minute.
Either pour the mix into another bowl containing 4 cups of flour or add the flour to the bowl, mixing it in until just combined with a nonstick spatula.
With plastic wrap or a towel, cover the bowl and set it aside in a warmer place for about an hour to rise.
After the dough has risen which will be almost to double, add in 3/4 cup of flour along with the baking powder and salt. Either mix in with a spatula or turn everything out and knead. Once the remaining ingredients are incorporated, knead the dough until it loses its stickiness. You will need additional flour for kneading to reach the point of a smooth dough.
Start the oven preheating to 325 (160 C).
Roll the dough into a rectangle a bit less than 1/2" thick, squaring the corners as best you can. Mix the filling ingredients, the butter, brown sugar, and cinnamon then spread evenly across the dough, all the way to the edges. Sprinkle on the chopped pecans if using.
Using a pizza cutter, cut the dough in half lengthwise, then slice the two halves in half so there are four strips total.
Begin rolling the dough lengthwise from one end to the other then set the roll onto the end of the next strip. Continue rolling until all the pieces become one gigantic roll.
Set the roll in the pan, cover with plastic wrap or a towel, and set aside for a half hour to rise again. The goal is for the roll to reach the edges and fill the pan.
Bake the roll for 45 minutes and remove. Cover the roll lightly with aluminum foil to prevent burning and continue baking for 35 minutes more.
Remove the pan from the oven and let the roll cool for about 20 minutes, after which turn the roll out onto a cooling rack until cool, then onto a plate or your serving platter.
Whisk the icing ingredients together until very smooth. You may need additional milk to thin the icing to your desired thickness; add in tiny quantities to avoid the icing turning runny.
Once the cinnamon roll has cooled, pour on the icing and serve.
Becky at The Bake Dept
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