Prep Time: About 40 minutes of active work (plus 1-1/2 to 2 hours rise time)
Bake Time: 30-40 minutes minutes
Yield: 1 18-inch wide cinnamon roll
Recipe inspired by:
Kristen’s Original Giant Cinnamon Roll
Anyone who’s spent a little time around here knows I’m a sucker for a freshly baked cinnamon roll. So, when I first saw the giant cinnamon roll over at the Frugal Antics of a Harried Homemaker I was immediately sold! Seriously, what’s not to like about an 18-inch wide cinnamon roll? So here is my version of Kristen’s original. The only thing that would make this baby even better is if it was topped with a cream cheese frosting instead of the glaze recipe below.
Despite its final size, this recipe goes together really easily. The one thing to look out for is to make sure you are using a large enough pan to hold the finished cinnamon roll. The unbaked dough does indeed measure around 15-inches across and after baking you will most likely end up with something in the 18-20-inch range. Coiling the dough pieces can be a little tricky but I found things are a lot easier if you start coiling on the counter and then transfer the dough to the pan.
Now that we’ve covered the basics, enjoy this very impressive cinnamon roll! It makes a very awesome breakfast treat. We decided the best way to eat it was to slice it like a pie and when offered to our friend Sarah, her response was perfect: “I didn’t think anyone was crazy enough to make a cinnamon roll that was that big!”
Giant Cinnamon Roll Dough
1/3 cup warm water
1 tablespoon instant yeast
1/3 cup milk
1/2 cup (1 stick) unsalted butter, diced
2 tablespoons granulated sugar
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
3 cups all-purpose flour
Cinnamon Sugar Filling
4 tablespoons butter, melted
1 cup brown sugar
2 teaspoon cinnamon
Cinnamon Roll Glaze
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoon milk
Directions for the Giant Cinnamon Roll:
In a large bowl, combine warm water, sugar, eggs and yeast. Let the mixture rest for 5 minutes or until the yeast begins to bubble. In a medium, microwave safe bowl heat the milk and butter in the microwave until the butter is soft and begins to melt.
Pour the warm milk mixture into the egg mixture and whisk until combined. Add the nutmeg and salt. Continue whisking until well blended.
Add 1 cup of flour and mix with a mixing spoon. Add the remaining flour and continue mixing to form a soft dough. Transfer dough to a floured counter and knead by hand for 3-5 minutes. Cover and let the dough rise until it doubles in size; about 1 hour.
In a small bowl, mix together the brown sugar and cinnamon; set aside. Return dough to a floured counter and press it into a rough rectangle. Use a rolling pin to roll the dough into 9 X 30-inch rectangle. Brush the melted butter across the surface of the dough.
Sprinkle the dough with the cinnamon-sugar mixture. Roll the dough along the long side to form a long, tight roll. Use a bench scrape or knife to cut the roll in half lengthwise so the cinnamon filling is facing up.
Spray a large cookie sheet or pizza pan with nonstick cooking spray. Start coiling the dough on the pan until all 60 inches are wrapped in a large spiral. Cover with plastic wrap and let rise for another 30 minutes. While dough is rising, preheat oven to 350° F. Bake cinnamon roll for 25-30 minutes; or until golden brown. In a small bowl, whisk together powdered sugar, vanilla and milk to form a smooth glaze. Drizzle glaze over the baked cinnamon roll.