WV Giant Cinnamon Roll

These are the classic version of cinnamon rolls, but in a giant size! If you love cinnamon buns, you won't be disappointed. This is one giant roll the size of the mountains in WV. They are easy to make and lots of fun. You just need a little patience waiting for the dough to rise.

Prepare: 30

Bake: 25

Rest Time: 3 30

Total Time: 4 25

Servings: 6 people

Ingredients

For the Dough

1 ¾ cups (263g) flour
½ cup (120mL) milk
1 large (50g) egg
2 tbs (28g) butter or margarine
2 tbs (25g) sugar
1 tsp (3.5g) yeast
½ tsp (2.5g) salt

For the Filling

½ cup (113g) brown sugar
2 tbs (28g) softened butter or margarine
1 tbs (9g) flour
1 tbs (6g) cinnamon

For the Topping

1 cup (125g) powdered sugar
2-3 tbs (30-45mL) milk

Instructions

For the Dough

Heat milk and butter until butter melts and temperature is no higher than 100F (38C.) Add yeast and stir well. Let sit 5 - 10 minutes or until bubbles begin to form.
Add eggs, flour, salt and sugar into a bowl with the heated milk mixture. Stir until shaggy dough forms. Turn dough out onto a clean work surface.
Knead 8-10 minutes or until the dough is smooth and is easily stretched without tearing.
Cover and let rest for 1 - 2 hours or until double in size. (90 minutes is average time.)
Turn dough out onto a clean surface and roll into a 10×15" (25×38cm) rectangle. Pick up edges of dough as you roll to allow it to shrink back and relax the glutens.

For the Filling

Evenly coat the dough with butter.
In a small bowl, stir together sugar and cinnamon. Sprinkle on top of the buttered dough.
Starting from the 10" (25cm) side, cut 5 strips 2" (5cm) wide. Roll one 2" strip into a log starting at narrow end. Pick up and place on top next strip of dough and roll. Continue rolling until there is no more dough left.
Grease one 8-9" (20-23cm) pan with cooking oil, spray or butter. For easier release, line with parchment.
Place roll in center of the pan.
Cover and allow to rest 60-90 minutes or until about double in size.
When there is 15 minutes left in the rise, preheat oven to 350F (180C.)
Bake 20 – 30 minutes or until rolls are golden brown. Center of dough should read 190F (88C.)

For the Topping

In a measuring cup or small bowl, pour in powdered sugar. Add milk 1 teaspoon at time until desired consistency.
Drizzle over the top of the cinnamon roll after it has cooled 15 minutes.

Notes

Temperature above 120F(49C) begins to damage yeast and after 138F(59C,) it will die. If you get the liquid too hot (if it feels much warmer than your skin,) cool it several minutes before adding the yeast. Failure to do so may prevent dough from rising.

If desired, after shaping you can cover and refrigerate the dough overnight. Bring to room temperature 1/2 hour before baking.

An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes.

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.

Nutrition