How To Make a Giant Cinnamon Roll
This Giant Cinnamon Roll was a hit with the entire family. The dough was buttery crisp on the edges with a light center and a wonderful cinnamon flavor swirled throughout.
Ingredients
For the Dough
- 1 pkg. (1/4 ounce) active dry yeast be sure yeast is fresh
- 1/2 cup warm water 110° - 115° F.
- 1/2 cup warm heavy whipping cream 110° - 115° F.
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 3-4 cups all-purpose flour
- 1 large egg beaten
- 3 Tablespoons butter melted
For the Cinnamon Filling
- 1/4 cup butter softened
- 1 cup sugar
- 1 Tablespoon ground cinnamon
For the Caramel Topping
- 1 cup sugar
- 2 Tablespoons water
- 6 Tablespoons butter
- 1/2 cup heavy whipping cream
Instructions
For the Cinnamon Roll
- Dissolve yeast in warm (110° - 115° F.) water and cream until foamy. I verified the temperature with my instant read thermometer. In a separate bowl, whisk together sugar, salt and 3 cups flour. Stir in yeast mixture, beaten egg and melted butter. Add enough remaining flour to create a soft dough.
- Turn dough out onto a floured surface. Knead until smooth and elastic, adding additional flour if mixture is too sticky. Place in a greased bowl, turn once to grease the top. Cover with plastic wrap or a clean dish towel and allow to rise until doubled in size, about 30 minutes.
- Turn dough out onto a lightly floured surface. Roll into a 12-inch x 15-inch rectangle. Spread softened butter over dough, sprinkle with cinnamon sugar mixture. Using a pizza cutter, cut dough into (6) 2-inch wide strips. Roll one strip and place in center of greased 9-inch deep-dish pie plate. Wrap remaining strips around center. Cover with plastic wrap and let rise until doubled in size, about an hour.
- Preheat oven to 350° F. Bake until golden brown about 35-40 minutes.
For the Caramel Sauce
- To prepare the topping, combine sugar and water in a small saucepan over medium heat. Cook undisturbed until it turns light amber, about 8-9 minutes. Resist the urge to stir. Add butter, stirring vigorously. Remove from the heat, add cream and continue to stir vigorously. Cool slightly. Pour 3/4 cup over cinnamon roll. Serve with remaining caramel sauce.