Giant Cinnamon Roll

Cinnamon rolls are always a good idea! So why don’t you give this giant version a go?

If you know anything about me, it’s my love for cinnamon rolls. I have purchased them from all different bakeries and made them at home (a lot) and having individual rolls are great but seeing as October is my birthday month and I’m not a huge fan of cake – this giant cinnamon roll is the perfect alternative.

There is no difference between this cinnamon roll and a batch of 12, well, apart from the size (obviously)!

This giant cinnamon roll is still a light enriched bread, filled with a cinnamon butter filling and topped with a tangy cream cheese icing – what’s not to like about it? If you don’t like cinnamon rolls, I think you best leave my blog… Soz.

Anyway, let’s get started, shall we?

Bread:

500g Strong white bread flour.

8g Salt.

50g Fresh yeast.

75g Butter.

75g Granulated sugar.

15g Milk powder.

1 Egg,

175ml Water (Luke warm).

 

Cinnamon Filling:

250g Light brown sugar.

250g Butter.

25g Ground cinnamon.

 

Cream Cheese Icing:

85g Soft cheese.

60g Butter.

200g Icing sugar.

1 tsp Vanilla extract.

 

Methods:

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment you may need ready, such as a stand mixer and spatula. When the times appropriate, preheat your oven to 180˚c/350˚f.

To start on the bread dough, place the bread flour and salt into a mixing bowl and give it all a good mix to incorporate the two together.

You can then go ahead and  place the remaining ingredients into the bowl, then mix everything together on a low speed to start with, for around 2 minutes. Followed by a further 6 minutes on a medium-high speed.

Once a dough has formed, it should be soft and may be sticky (try not to add any more flour, unless its very sticky).

Generously flour your work surface with bread flour and place the dough onto it, giving a brief knead just to incorporate some of the flour to elevate some of the stickiness of the dough.

Make sure you bring the dough back into a ball shape and place into the lightly oiled bowl, then cover with cling film and leave somewhere warm to proof for the first time.

While your dough is proofing for the first time, you can go ahead and get fully cleaned down and prepare your 10 inch round baking tin (I like to use a springform pan but feel free to use whatever you have) with parchment paper.

You can also make the cinnamon sugar filling. To make the filling, grab a bowl and place the butter, light brown sugar and cinnamon into a mixing bowl. Whisk everything together until everything is combined and you can’t see a trace of a single ingredient – set aside until needed, later on (you may want to place it into the fridge).

Once the dough has completed its first proof, you’ll want to generously flour your worktop and place the dough onto it. You can then knock the dough back –  this is just the process of removing the gases that have built up in the dough.

Onto a floured work surface, bring the dough into a ball shape and start to roll the dough out using a rolling pin. The dough may resist being rolled out, this is a sign that the gluten has formed, this is a good sign. You’ll want to roll the dough out to roughly 40cm x 60cm.

Take the cinnamon sugar filling and spread it all over the dough, until you have a generous and level amount spread on the dough.

Now the cinnamon filling has been spread all over the dough, you can slice the dough into 5 equal (ish) parts and start to roll the dough up. Start with a piece and keep it as tight, so the swirls of cinnamon will be consistent – where the one piece of dough ends, you’ll want to start with another piece until you have used all of your dough up.

Place onto/into your prepared 10 inch round cake tin and loosely with clingfilm and proof for about 45-60 minutes or until it has proofed well. While it’s proofing, you can go ahead and preheat the oven to 180˚c/350˚f.

After the second proof, you can go ahead and remove the clingfilm and place into your preheated oven and bake for 35-40 minutes or until the bread is a golden brown colour.

Once baked, remove from the oven and allow to cool fully before you finish it off. Now is the perfect time to make the cream cheese icing.

Into your mixing bowl of choice, place the butter and icing sugar and beat them together until they are lighter combined. Once they are combined, you can then go ahead and add in all of the cream cheese and mix over a medium-high speed until everything ins well combined and a spreadable consistency.

Place in the fridge until your cinnamon has almost cooled down.

To finish the cinnamon roll, make sure your cinnamon roll is still slightly warm (the cream cheese icing will seep into it). Take the cream cheese icing and spread it all over the cinnamon roll (use as much or as little as you’d like, its really your preference).

Allow the icing to harden/skin over and then enjoy – this is the perfect alternative to a birthday cake for those like myself who don’t really like cake!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.