While giant cinnamon roll recipes are not a new phenomenon, the trend has been on the upswing in recent years and for good reason: these fluffy buns of dough can be maddeningly difficult to make. A few tips will help you create your own — or even improve upon what we’ve seen so far.
The “giant cinnamon roll recipe no yeast” is a 10-layer, 4lb cinnamon roll recipe that requires no yeast. The ingredients are simple and the process for making this giant cinnamon roll is easy to follow.
Cinnamon buns are a favorite of many people. Especially at this time of year, when cinnamon-flavored pastries are available in a variety of sizes and forms. This huge cinnamon roll, unlike ordinary cinnamon buns, is simple to create and may be served as a cake. What could be better than a classic cinnamon roll? A monstrous cinnamon bun!
The texture is just as you’d expect—soft and doughy with just enough cinnamon bite. The cream cheese on top gives a last layer of taste and entices you to want more. You may now satisfy your cinnamon bun cravings whenever you want. Make this simple Giant Cinnamon Roll at home and invite your guests (or eat it all yourself…we won’t tell!)
Giant Cinnamon Rolls: A Step-by-Step Guide
Begin by preparing the dough. Combine the items in a mixing bowl and let aside for an hour. Knead the dough once it has rested until it is smooth. Make a rectangle out of the dough. Combine the filling ingredients and distribute on top of the dough (make sure to spread it right up to the edges).
Cut the dough into strips using a pizza knife, wrap them up, and lay them in a cake pan (or a cast-iron skillet). Allow to rest until it has doubled in size. Bake and finish with a cream cheese streusel. Cut, serve, and enjoy!
Use a well-seasoned 9-inch cast-iron skillet or a 9-inch cake pan (make sure it has higher sides).
The Giant Cinnamon Roll may be made the night before and stored in the refrigerator overnight before baking.
What Is the Best Way to Store a Giant Cinnamon Roll?
Refrigerate leftovers for up to four days. It’s also possible to freeze it. Wrap it firmly in plastic wrap and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave or oven before serving.
Butter a 9-inch cast-iron or cake pan generously. Warm milk, melted butter, and granulated sugar are whisked together in a large mixing basin. The temperature of the combination should be between 100 and 110 degrees Fahrenheit (40 degrees Celsius).
Allow 1 minute for the yeast to settle on top of the heated mixture.
Add 4 cups all-purpose flour to the milk mixture and stir until barely mixed with a wooden spoon.
Cover the bowl with a cloth or plastic wrap and leave it somewhere warm for 1 hour to rise.
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). The dough should have approximately doubled in size after 1 hour. Remove the cloth and stir in the remaining 34 cup flour, baking powder, and salt. Turn out onto a well-floured surface after thoroughly stirring.
Knead the dough softly, adding more flour as needed (approximately 12 cup) until it loses its stickiness and no longer sticks to the surface. Roll out the dough into a huge, 12-inch-thick rectangle. Make sure all of the corners are crisp and even.
Incorporate the filling ingredients in a small mixing dish and toss to combine.
Fill the rolled-out dough with the filling ingredients, spreading it evenly to the edges. Make three horizontal slashes with a pizza cutter to split the dough into four long, uniformly sized strips.
Roll the first strip up from the bottom to the left, starting from the bottom. Reposition the initial roll on top of the next strip, beginning on the right side and rolling up right to left, building on the first. Continue with the remaining two strips until a gigantic cinnamon roll is formed.
Cover the big cinnamon roll with plastic wrap in the preheated cast iron or cake pan. Place in a warm location for 30 minutes to rise. During this time, the cinnamon roll should spread to the pan’s edges. Preheat oven to 350°F and bake for 45 minutes. To keep the cinnamon roll from burning on the exterior, cover it with foil and bake for another 35 minutes.
Prepare the icing while the cinnamon rolls are baking. Cream together cream cheese, butter, vanilla, whole milk, and powdered sugar in a medium mixing bowl until smooth.
Remove the cinnamon roll from the oven and set aside for at least 20 minutes to cool in the pan. Remove the roll from the pan after it has cooled and spread the icing over it before serving.
Vanilla or chocolate icing may also be used to decorate the Giant Cinnamon Roll.
The “giant cinnamon roll pioneer woman” is a recipe that can be found on the Food Network website. The recipe calls for making a dough, rolling it out, and then filling it with cinnamon sugar.
Frequently Asked Questions
How do you make Trader Joes jumbo cinnamon rolls?
A: If you had Trader Joes cinnamon rolls, the dough would be rolled out into a rectangle then cut into two pieces. Then each piece of dough would be split in half again and each half turned over on their edges to make small circles that are about 2 across at the top edge.
Take one circle from each piece and place it onto the center of your pizza pan (or cookie sheet). Place them close together but not touching. Brush beaten egg whites all around both circles with an offset spatula or spoon until theyre completely covered–the egg will act like glue for this process! Bake for 15 minutes at 375 degrees Fahrenheit before flipping both pans over so that now they’re upside down on your baking dish/pizza stone..
What is the biggest cinnamon roll?
A: The largest cinnamon roll was made in the US by a bakery called Cinnabon. It is 24 foot long and weighs six tons!
How thick should I cut my cinnamon rolls?
A: For a half-inch slice, you can cut the rolls into three to four inch pieces. One of those should be enough for one serving of cinnamon rolls.