A great breakfast on the weekend is a cinnamon roll, gooey sugary cinnamon filling with fluffy dough and slathered with creamy cream cheese frosting. Sure, an individual roll is great and all, but how about a Giant Cinnamon Roll with Cream Cheese Frosting!! This is a monster bake! The recipe makes enough delicious cinnamon roll joy for about 12 people depending on how greedy you all are. This makes this recipe a great one for a feature of any brunch with friends and one that will cue many oohs and ahhs.
The dough takes a few minutes to prepare, then it takes a while to chill out and prove, meaning you can crack on with other things while it does its own thing. It looks like a long recipe but really most of the steps are the dough just proving. The filling has ground almonds as well as the delicious buttery, sugar mix in the mixture which gives its some body to the filling, you can miss them out but helps to bulk out the rolls as well as giving a nice texture against the soft dough.
Feel free to double up the frosting quantities for a deeper frosting on top. Also can be refreshed in the microwave for 30 secs to go extra gooey and warm.
Equipment You'll NeedPrint
For the Dough –
- 275 ml Semi-Skimmed Milk
- 50 g Unsalted Butter (melted)
- 700 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 1 tsp Salt
- 50 g Caster Sugar
- 2 Large Free Range Eggs
For the Filling –
- 100g Unsalted Butter, melted
- 90g Soft Brown Sugar
- 100g White Caster Sugar
- 3 tsp Ground Cinamon
- 100g Ground Almonds
For the Frosting –
- 90g Cream Cheese, at room temperature
- 55g Unsalted Butter, at room temperature
- 3 tsp vanilla
- 70g Icing Sugar
- Warm the milk and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
- Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size (about 1hr), I like to use a clean shower cap.
- While the dough is proving, make the filling, in a bowl mix all the filling ingredients together. Mix until you have a thick paste and set aside at room temperature. Prepare a 20cm springform tin, buttering the edges and line the base with parchment, set aside.
- On a flour-dusted surface, roll the dough into a 60x 30cm rectangle, trying to keep it even as possible. Spread the cinnamon-sugar mix all over and up the edges. Using a pizza cutter, cut the dough into strips of dough, 5cm in width. Starting at one, end start rolling up the dough, when you get to the end of one strip, lay the next strip on top and keep rolling. Keep rolling until you have used up all the dough strips. Gently lift the roll into the prepared tin, cover with cling film and prove for 45mins to an hour until filling the tin.
- Oven to 150C, remove the cling film and bake for 25 mins then cover with tin foil and bake for another 15 mins. Leave to cool completely.
- Make the frosting, combine the cream cheese, butter and vanilla, whisk for 2 minutes until smooth, add in half the icing sugar. Add in the rest of the icing sugar and beat for 2 more minutes. Spread over the top of the cooled bun. Serve in a wedge or tear into it with your bear hands.
- Category: Buns, Breakfast
- Method: Baking
- Cuisine: American
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