With more doughy layers, more cinnamon filling and more sweet icing, this giant cinnamon roll is just more.
Servings: 6 to 8 servings
2 1/4 cups all-purpose flour, plus 1/2 cup if needed
3 tablespoons granulated sugar
1 teaspoon salt
1 package instant yeast
1/2 cup water
1/4 cup milk
3 tablespoons butter
1 large egg, room temperature
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins (optional)
2 tablespoons butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
Let's get Cooking...
In the bowl of a stand mixer, add 2 1/4 cups flour, sugar, salt and instant yeast. Mix until evenly distributed.
Melt the butter and combine with the water and milk. Add the wet ingredients to the dry and mix. Add the egg. Knead the dough on medium until it starts pulling from the sides of the bowl, about 3 to 4 minutes. Add the additional flour if dough is too wet.
Remove the dough from the bowl and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes in a warm place.
While the dough is resting, gather the ingredients for the filling. Mix together the cinnamon and sugar and melt the butter.
On a lightly floured surface, roll out the dough into a 12x15 rectangle. Using a pastry brush, brush the dough with butter and sprinkle with the cinnamon sugar. Add raisins.
Using a pizza cutter, cut the dough into six, 2-inch-wide strips. Roll one of the strips to create a cinnamon roll. Use the other strips to keep spiraling the main roll until you form a giant roll.
Spray a 9-inch cake pan with nonstick spray. Carefully transfer the giant roll into the cake pan. Loosely cover and let rise for another 30 to 60 minutes in a warm place.
After it’s doubled in size, bake at 350 degrees for 30 to 35 minutes or until lightly browned. While the roll is baking, whisk together the ingredients for the icing.
Once the roll has come out of the oven, allow it to cool until warm and spread with the icing. Serve warm.