Giant Cinnamon Roll

Time to go BIG with breakfast This giant cinnamon roll is stunning to look at and simply delicious to eat. Baking with yeast has never been easier.

Recipe:

• 1/4 cup butter, softened

• 3 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1 envelope (2 1/4 teaspoons) Active or Instant yeast

• 1 egg
  
  Cinnamon Sugar Filling:

• 1/4 cup granulated white sugar

• 1/4 cup brown sugar

• 2 tablespoons ground cinnamon

• 1/4 cup unsalted butter, softened
  
  Cream Cheese Icing:

• 4 ounces (1/2 cup) cream cheese, softened

• 3 tablespoons butter, softened

• 1 teaspoon vanilla paste or extract

• 1 1/2 cups powdered sugar

• 1–2 tablespoons milk (if needed)

Combine the dry ingredients for the dough in a bowl. Heat the milk and butter in a microwave for 1 minute to melt the butter. Add the yeast and allow to bloom for a few minutes, if using Active yeast. (Make sure the milk butter mixture is warm not hot- high heat will kill the yeast.

Combine the dry ingredients, the egg and the milk mixture in a large bowl or bowl of a stand mixer with dough hook attachment.
Beat or knead by hand for 5 minute. Cover the dough and set aside in a warm spot for 1 hour.

Make the cinnamon sugar mixture. Punch down the risen dough and roll out into a 12x18” rectangle. Spread dough with softened butter and sprinkle with cinnamon sugar mixture. Roll over the sugar with a rolling pin to press it into the dough slightly. Using a pizza cutter or knife cut dough into 2”x 18” strips. Roll up the first strip, roll the second strip around it. Continue rolling strips of dough around or place in a greased 9”cake pan or cast iron pan, and wrap the remaining strips around to form the giant cinnamon roll. Set aside to rise for 20- 30 minutes and then bake at 350°F/180°C for 30 minutes.
While the cake cools, make the frosting. Remove the cake from the pan and drizzle with frosting. Enjoy!