This Giant Cinnamon Roll is easier than you might think to make and kids can help form the roll. It’s tender and cinnamony with vanilla glaze running over the top and into the crevices. What’s not to like?
CINNAMON ROLL DOUGH
- 3/4 cup warm milk (105 to 115 degrees)
- 1 packet active dry yeast .25 ounce (I use rapid rise)
- 1/4 cup granulated sugar
- 1/2 stick butter, melted and cooled
- 1 teaspoon salt
- 1 large egg, room temperature
- 2 3/4 cups all-purpose flour, more for dusting work surface
- Vegetable or Canola oil for greasing bowl and pie dish
- 6 tablespoons unsalted butter, softened to spreading consistency
- 1/3 cup packed light brown sugar
- 1 tablespoon cinnamon
VANILLA BUTTER GLAZE
- 1 cup powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 to 2 tablespoons milk or half & half
CINNAMON ROLL DOUGH
- Preheat oven to 160 degrees and turn off. Leave the door slightly ajar.
- Make the dough: Make sure the milk is warm, but not hot. Add the yeast to the milk in a measuring cup. Using a spoon, gently push the floating yeast under the milk until all of the yeast is wet. Set aside for 5 minutes to proof. Add the sugar, melted butter and salt to the large bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Add the yeast/milk mixture and mix on medium low speed just to combine. Add the egg and mix on medium speed just long enough to incorporate the egg. Now remove the paddle attachment and replace it with the dough hook. (If you do not have a dough hook, continue with the paddle attachment). Add 2 1/2 cups of the flour and mix on medium-low speed just until the flour is incorporated. The dough should still be slightly sticky. If it is, add the remaining 1/4 cup of flour,1 tablespoon at a time and mix to incorporate. The dough should be soft, and not sticky, but not stiff. Turn the mixer to medium and beat the mixture until a soft dough forms. The dough should be soft, (not sticky), and elastic, and should pull away from the sides of the bowl when mixing. See my picture above this recipe. If for any reason, the dough is still sticky, add a little more flour, adding just 1 tablespoon at a time, until the dough is no longer sticky.
- First rise: Turn the dough out onto a lightly floured surface. Lightly knead the dough for a few seconds. Form the dough into a ball and place it in a greased bowl. Flip the ball of dough over once so that the top is greased. Place a towel over the bowl. Place the covered bowl in the warm oven and leave it until the dough has almost doubled in size. This could take up to 1 hour.
- Make the filling and roll out the dough: Transfer the dough to a lightly floured surface. Roll the dough out into a rectangle about 12 inches wide by 16 inches long. Brush the softened butter onto the dough. Mix together the sugar and cinnamon and sprinkle it over the buttered dough.
- Cut and shape the cinnamon roll: Butter or grease a 9-inch round glass pie dish. I like to use a clear pyrex pie dish, so I can see how well the roll is browning on the sides and bottom, but feel free to use whatever you would like. Using a pizza cutter or a knife, cut the dough into 6 long strips, 2 inches in width. Stop and look at my pictures above for coiling the dough. Pick up the first strip of dough. Coil it into a pinwheel and place it in the center of the buttered pie dish. If any of the cinnamon/sugar falls off, sprinkle it over the coil after you place the coil in the dish. Repeat with the remaining 5 coils, starting one coil at the end of the last one, until you’ve used all 6.
- Second rise: Cover the dish with a towel. Place the dish in the oven that should still be luke warm. Allow the dough to rise for about 30 minutes. Remove from oven and leave covered.
- Preheat oven to 350 degrees. Using a spatula, gently push down on the top of the center of the dough, if it has risen higher than the surrounding dough. Bake the cinnamon roll until it is golden brown on top, about 45 to 50 minutes. Allow roll to cool for about 10 minutes before drizzling with the glaze.
VANILLA BUTTER GLAZE
- In a small bowl or measuring cup, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of the milk or half & half. Whisk until smooth, and add the additional milk or half & half until the mixture is of pouring/drizzling consistency. Pour the glaze over the warm roll, using an offset spatula as needed to spread over the entire top.
- Serve immediately.
- The Cinnamon Roll is best if served the day it is made. Store leftovers covered in the refrigerator for up to 1 day. To serve, microwave for a few seconds.
- If you want more yummy glaze, simply double the recipe!
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: Giant Cinnamon Roll, Cinnamon Roll