Giant Cinnamon Roll
Total TimePrep: 30 min. + rising Bake: 30 min.
- 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 whipping 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.
Test Kitchen Tips
Nutrition Facts1 piece: 416 calories, 21g fat (13g saturated fat), 76mg cholesterol, 354mg sodium, 55g carbohydrate (30g sugars, 1g fiber), 5g protein.
Nov 20, 2017
This turned out really good and is a different way to serve a familiar treat. I didn't have heavy whipping cream so I used regular milk in the dough. I also choose to use a different icing on mine.
Sep 5, 2017
This was a huge hit when I made it this past weekend for breakfast. Ok, maybe it was more brunch or lunch since I got up a little late. It's simple to do and impressive as all get out. I don't make a lot of breads or rolls from scratch but this was easy to do. Thanks.
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!
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.
Oct 6, 2016
I loved the sauce on this - it came out very much like a butterscotch. The rolls themselves were perfect, soft texture.
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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