This recipe is after a late night discussion with a friend about giant versions of our favorite foods. Since many great ideas for recipes come from friends and family, I encourage you as a baker to discuss favorite dishes with others. If you want to make a fast friend, simply ask them what was the best thing their grandma used to make for Sunday supper.
After a while, I to use the cinnamon swirl bread recipe. The roll was around 7.5″ (19cm) in diameter after baking. It became a mountain with the tight swirl forcing the giant cinnamon roll to rise both upward and out.
While baking, the giant cinnamon roll turned a gorgeous golden brown. Topping with icing significantly improved its appearance and made the mountainous cinnamon roll look like snow. It truly reminded me of the West Virginia mountains that surround our home.
WV Giant Cinnamon Roll
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.
I am so pleased I came across your website. What a great job you have done. I started watching your YouTube channel and found my way here. Outstanding all who contributed to your channel and website. I’m going to definitely try some of your recipes.
Thank you for the lovely compliments, Wretched Richard! Let me know if I can be of any help with the recipes you pick out.
Mine fell over during baking and looked more like Mount. Crumpet from the Grinch Who Stole Christmas, BUT it tasted fantastic and that is all that matters!
That description sounds quite hilarious! I’ve had bread turn out wonky before, too. I think that’s why I like baking at home as you get to have some laughs along the way as you learn how to make delicious food. Keep practicing and you’ll be a professional in no time. 🙂