- 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
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup sugar
- 2 tablespoons water
- 6 tablespoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon sea salt
- 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.
- 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.
- 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°.
- Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
- 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.
Reviews for Giant Cinnamon Roll
"Says there is 2 (1/2 cup each) of heavy whipping cream, but only 1 (1/2 cup) goes in the topping, where do you add the other 1/2 cup of heavy whipping cream in the recipe?"
"I loved the sauce on this - it came out very much like a butterscotch. The rolls themselves were perfect, soft texture."
"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."