Giant Cinnamon Roll

Name: Giant Cinnamon Roll
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, room temperature, beaten; 3 tablespoons butter, melted; 1/4 cup butter, softened; 1/4 cup sugar; 1 tablespoon ground cinnamon; 1 cup sugar; 2 tablespoons water; 6 tablespoons butter; 1/2 cup heavy whipping cream; 1 teaspoon sea salt

16 ingredients

5 steps

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, room temperature, beaten
3 tablespoons butter, melted
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream
1 teaspoon sea salt

Directions

1

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.
2

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; let rise in a warm place until doubled, about 30 minutes.
3

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 1 strip and place in the center of a greased 9-in. deep-dish pie plate; wrap remaining strips around center to form 1 giant roll. Cover with greased foil; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.
4

Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
5

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.