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Giant Cinnamon Roll Recipe
Giant Cinnamon Roll Recipe photo by Taste of Home
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Giant Cinnamon Roll Recipe

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This must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Leah Rekau, Taste of Home food stylist
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 12 servings

Ingredients

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

Nutritional Facts

1 piece: 416 calories, 21g fat (13g saturated fat), 76mg cholesterol, 354mg sodium, 55g carbohydrate (30g sugars, 1g fiber), 5g protein.

Directions

  1. Dissolve yeast in warm water and 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 with plastic wrap; 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 one strip and place in the center of a greased 9-in. deep dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.
  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. Yield: 12 servings.
Originally published as Giant Cinnamon Roll in Taste of Home November 2016, p47


Reviews for Giant Cinnamon Roll

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
apschwartz User ID: 1393337 256838
Reviewed Nov. 15, 2016

"Although I did not get a chance to taste it, I received rave reviews from the ladies who did. It was an easy recipe to make but just time consuming; I had to use a low-temp oven for the rise of the bread. It made the entire house smell wonderful!"

MY REVIEW
ms11145 User ID: 1604521 256363
Reviewed Nov. 3, 2016

"I like the mechanics of this: just to make one Texas size roll. I'm glad that I upped the sugar /cinnamon for the filling as it needs it. Since not everyone in the household likes caramel, I opted just to glaze it instead."

MY REVIEW
aug2295 User ID: 4631582 255090
Reviewed Oct. 6, 2016

"I loved the sauce on this - it came out very much like a butterscotch. The rolls themselves were perfect, soft texture."

MY REVIEW
i_like_pie User ID: 1201160 254948
Reviewed Oct. 2, 2016

"The idea is really cute, and the bread part is really tender and delicious. The topping needs a bit more specific direction. Stir or not stir the sugar? Does it make a syrup? About how long should it take? I got impatient and ended up with a tasty, but crunchy topping. I did substitute fat free half and half for the cream in the bread dough and skim milk in the topping, and it was no problem."

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