My Niece and her kids were visiting us one weekend and we had a huge Nacho Night! The kitchen was alive with all the great smells that Mexican food can put off. And the best part was….. I was smelling it from afar!
We wanted some dessert and lo and behold I had just gotten a fresh email from “Sally’s Baking Addiction” introducing her Giant Cinnamon Roll. You know how you can make your own but they just don’t taste the same as the really moist and chewy ooey gooey ones you get from your favorite bakery? Well get prepared because this one will fit the bill hands down no problem. I lined my great niece out on directions before I left the house and I came back to the risen finished product all ready for the oven. They baked up scrumptiously, and wow they tasted excellent! So here’s to my little Niece and Sally! This recipe is for one cake, if you want the photo above just double everything! Oh and in case your asking yourself.. who took the photos? It was My Niece her Mom and she did a Phenomenal Job don’t you think?
FOR THE DOUGH YOU WILL NEED:
2 and 3/4 cups of all purpose flour ( be careful not to over measure)
3 Tablespoons of granulated sugar
1 teaspoon of salt
1 package of Red Star Platinum Yeast
1/2 cup of water
1/4 cup of milk ( Sally uses skim I used 2 percent, hey at least it wasn’t half and half)
3 Tablespoons of unsalted butter
1 large egg at room temperature
FOR THE FILLING YOU WILL NEED:
3 Tablespoons of unsalted butter softened at room temperature
1 and 1/2 Tablespoons of ground cinnamon
1/4 cup of granulated sugar
FOR THE MAPLE GLAZE YOU WILL NEED:
1 cup of powdered sugar sifted
1 Tablespoon of Pure Maple Syrup
1 teaspoon of pure vanilla extract
Set aside 1/2 cup of the flour then in a large bowl toss the 2 and 1/4 cups of flour with the sugar, salt, and yeast until its evenly dispersed then set aside.
Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115 to 120 degrees F. Now stir the butter mixture into the flour mixture, add the egg and only enough of your reserved flour to make a soft dough. Sally uses a 1/3 but says you may need up to a half… that’s what she says but just for the record Hannah did a 1/3 I think it may have to do with altitude? You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency. I wonder what an aggressive pulling away would be like? Anyway, lets move on to:
On a lightly floured surface knead the dough for about 3 to 4 minutes this is important so set the timer….. just kidding. Now form a ball and place it in a lightly greased bowl ( I used olive oil Sally uses non cooking spray) Sally is much thinner than myself. Cover tightly with saran wrap and let it rest for 30 minutes.
NOTE: If you are doubling the batch this is where you will divide it like the photo above and put into two separate bowls. We were feeding a lot of people….. oh who am I kidding I would have doubled it anyway.
After 30 minutes, roll the dough out in a 15 x 12 inch rectangle, I can never get a perfect rectangle so a slight odd shape is fine as long as the dimensions are there.
Spread the softened butter over the surface of the dough.
Then spread your cinnamon and sugar mixture over the top of the softened butter.
Spray a nine inch round pan ( I used a spring form cheesecake pan and it worked great) and spray it with non cooking spray ( again I used olive oil and flour) need I say more. Then set aside.
Using a very sharp knife or pizza cutter cut the dough into 6 – 2 inch wide strips. Loosely roll up one strip and set it smack dab in the center of the pan. You are rolling loosely so the dough has some give when it rises. Now start coiling the remaining strips around the center, starting each strip where the last left off until you have the whole cinnamon roll complete. Some of the filling might escape when your transferring it to the pan but that’s okay you can just sprinkle that on the top when your done.
Place aluminum foil over the top loosely or even plastic wrap and allow it to rise in a warm , draft free area for 60 to 90 minutes. Sally heats her oven to 200 degrees then shuts it off. Then she places it inside the SHUT OFF oven to rise. After the cake dough has doubled in size, preheat the oven to 350 degrees and bake for 30 to 35 minutes, in fact after the first 15 minutes of baking, Sally puts aluminum foil on the top to discourage any severe browning. I didn’t do that. While it’s baking, its normal to have some spots rise faster than others, it’s okay it will all come out in the end. But…. if you want it perfect Sally actually removes the cake from the oven and uses a spatula to tame down the rapidly rising sections. I did not do that by the way and ours had a slight curve of character, along with the browning.
This is what it looked like after it had done all its nifty rising.
Okay I had to add this photo because it was just plain cute.
Remove the cake from the oven. Allow the cake to cool for around 10 minutes if you can. In fact to deter your attention away from tearing into the cake start mixing up the maple glaze just add all the ingredients together and if its been 10 minutes , start drizzling the maple glaze over the now cinnamon roll. If you like your glaze thicker just add more powdered sugar.
Sally says the cake is best served that day, but you can cover it and keep it for up to 4 days at room temperature. I can’t imagine something this good being on a counter for 4 days, we made two, and they were on the counter for 4 minutes.
This recipe is easy and fun actually, and the result is worth it. Visit Sally’s Baking Addiction Website and get her emails! Oh and she has a new cook book out!http://sallysbakingaddiction.com/