Giant Cinnamon Roll
A spectacular, oversized cinnamon roll baked in a 9-inch springform pan. Features a rich brioche dough, Vietnamese cinnamon filling, and sweet glaze
Equipment
- Stand mixer with a dough hook
- 9-inch springform pan
- Rolling Pin
- Digital meat thermometer
- - Parchment paper
Ingredients
- 3 3/4 cups 450g unbleached all-purpose flour
- 1/4 cup 50g granulated sugar
- 2 tbsp 14g baker's special dry milk
- 4 tsp instant yeast
- 1 1/2 tsp salt
- 6 tbsp 85g water
- 1/4 tsp almond extract
- 4 large eggs
- 12 tbsp 170g cold unsalted butter, cut into pieces
- 1/4 cup 35g cinnamon sweet bits (plus extra for filling)
- 3/4 cup 160g packed dark brown sugar
- 2 tbsp 15g unbleached all-purpose flour
- 1 tbsp Vietnamese cinnamon
- 1/8 tsp salt
- 4 tbsp 57g unsalted butter, melted
- 1 tbsp water
- 1 tsp pure vanilla extract
- 1 1/4 cups 142g confectioners' sugar
- 1/2 tsp pure vanilla extract
- 2 to 3 tbsp 28g to 43g water
- 1/4 tsp almond extract
Instructions
- In a stand mixer with a dough hook, combine dough ingredients except butter and cinnamon bits. Mix on medium-low for 7-10 minutes.
- Add cold butter 1 to 2 tablespoons at a time, mixing until fully incorporated (8-12 minutes).
- Add 1/4 cup cinnamon sweet bits and knead for 1-2 minutes.
- Form dough into a ball, place in a greased bowl, cover, and let rise for 1 hour at room temp, then refrigerate for at least 3 hours.
- Mix brown sugar, flour, cinnamon, salt, melted butter, water, and vanilla for the filling.
- Line a 9-inch springform pan with parchment and grease the sides.
- Divide dough in half, roll each to a 9x13-inch rectangle. Spread filling and remaining cinnamon bits evenly, then stack one piece of dough on top of the other.
- Cut the stacked dough into 1 1/2-inch wide strips. Coil one strip in the center of the pan, and wrap the remaining strips around the coil.
- Cover and let rise for 60-75 minutes. Preheat oven to 350°F.
- Bake for 50-55 minutes, tenting with foil after 35 minutes. Bake until center reaches 190°F.
- Combine glaze ingredients and drizzle over the warm cinnamon bun. Notes:
- The dough must be chilled for at least 3 hours, but overnight is preferred for best flavor and handling.
Notes
The dough must be chilled for at least 3 hours, but overnight is preferred for best flavor and handling. Do not skip tenting with foil, or the top will burn before the center bakes.
