A couple of notes before we dive into the recipe. First, let’s talk about measuring flour. You might already know the right way, but many people don’t so let’s quickly go through it. When measuring flour for a recipe you don’t just plunge your measuring cup into the flour bin. And you never, ever shake it down! Start by using another measuring cup or large spoon to scoop the flour into your measuring cup. You want it to be heaping. Remember, no shaking!
Now you want to take the flat edge of a butter knife (or you can use your finger) and gently pull it across the flour to level it.
And there you have a perfectly measured cup of flour!
The other thing I want to mention is the pan you want to use for this recipe. If you want a nice tall roll like the one I made you are going to want to use an 8 inch deep pan. The best pan for this is a professional cake pan that the bottoms come out of like this.
I have about a dozen of these pans in various sizes, both round and square and I picked all of them up at thrift stores. If you don’t have a deep 8 inch pan you can use a standard 9 inch cake pan but you will have to make one small change. Instead of cutting your dough into four strips you will want to cut into into 5 strips. You will still end up with a lovely large roll, it just won’t be quite as tall.
Giant Cinnamon Roll
Dough 3 1/2 cups all purpose flour 2 1/4 tsp active dry yeast 1 1/4 cups milk 1/3 cup butter (room temperature) 1/4 cup granulated sugar 1 egg egg (lightly beaten) 3/4 tsp salt Filling 3/4 cup butter (softened) 3/4 cup brown sugar 1 Tbsp ground cinnamon Glaze 1/2 cup powdered sugar 1 1/2 Tbsp milk 1/4 tsp vanilla extract
Place the flour and yeast into the bowl of your stand mixer. Stir together with a spoon.
Place the butter and milk in a small saucepan over low heat. Heat until the butter has just melted.
Stir in the salt and sugar until dissolved.
Stir in the beaten egg.
Your milk mixture should just be warm to the touch but not hot. If it’s too warm to comfortably touch let it cool until it is. Pour into the bowl with the flour.
Attach your dough hook and turn your mixer onto the lowest speed. Mix until the ingredients are mostly combined. You may need to stop and scrape the sides of the bowl.
Turn the mixer up one speed and knead the dough for three minutes.
Place in a large bowl and cover with a dish towel. Let rise in a warm place until double in size (about an hour to hour and a half).
Once the dough has risen turn it out onto a lightly floured surface.
Roll the dough out into a rectangle about 12 x 16 inches.
Spread the softened butter onto the dough. Then spread the brown sugar and then the cinnamon.
Using a sharp knife or a pizza cutter cut the dough, horizontally into 4 equal strips if using a deep 8 inch pan or 5 strips if using a standard 9 inch cake pan (see notes in the post above).
Starting with one end of the top strip of dough, begin rolling. When you get to the end of that strip join it with the end of the next strip and continue to roll until all the strips are rolled into one big roll.
Place the roll into your greased pan.
Cover again with a kitchen towel and allow to rise again for 30 minutes.
Preheat oven to 350 degrees.
Once the roll has risen bake for 50 minutes. Check on it about half way through and if it is getting too brown loosely cover with foil for the remainder of the cooking time.
Remove from oven.
Mix together the glaze ingredients and drizzle over the roll while it is still warm.
Allow the roll to cool for at least 30 minutes in the pan before removing.
Slice with a bread knife. Serve and enjoy!
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