Giant Cinnamon Roll

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 package Active dry yeast
  • 3 cups All-purpose flour
  • 1 tbsp Cinnamon, ground
  • 1 1/2 tsp Sea salt
  • 1 3/4 cup Sugar

• Dairy

  • 1 2 cup heavy whipping cream, warmed (110° to 115°
  • 13 tbsp Butter
  • 1/2 cup Heavy whipping cream

• Liquids

  • 1 2 cup warm water (110° to 115°
  • 2 tbsp Water

Found on tasteofhome.com

Description

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1/2 cup heavy whipping cream, warmed (110° to 115°)
• 1/2 cup sugar
• 1/2 teaspoon sea salt
• 3 to 4 cups all-purpose flour
• 1 large egg, beaten
• 3 tablespoons butter, melted
• FILLING:
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• TOPPING:
• 1 cup sugar
• 2 tablespoons water
• 6 tablespoons butter
• 1/2 cup heavy whipping cream
• 1 teaspoon sea salt

Directions

• Directions Dissolve yeast in warm water and whipping cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in.-wide strips. Roll up one strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°. Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack. To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll; sprinkle with salt. Serve with remaining sauce. Yield: 12 servings. Originally published as Giant Cinnamon Roll in Taste of Home November 2016, p47 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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