Giant Cinnamon Roll

For the Dough
300g strong white bread flour
1tsp ground cardamom
30g sugar
6g salt
15g yeast
120g whole milk
1 large egg
100g butter, softened

For the Filling
150g dark brown sugar
2tbsp ground cinnamon
100g butter, softened

For the Cream Cheese Frosting
100g cream cheese, softened
50g butter, softened
100g powdered sugar
1–2tbsp milk
1 tsp vanilla extract

Method:

Make the Dough
In a bowl, mix the flour, cardamom, sugar, salt, and yeast. Warm the milk until just lukewarm, then add it to the dry ingredients along with the egg. Mix until a rough dough forms, then knead in the softened butter until the dough is smooth and elastic. Cover and leave to prove until doubled in size.

Prepare the Filling
In a bowl, beat together the butter, brown sugar, and cinnamon until combined.

Roll & Shape the Dough
On a lightly floured surface, roll the dough out into a large rectangle. Spread the cinnamon-sugar mixture evenly across the dough.

Cut the dough into long strips.

For Individual Rolls
Roll each strip into a tight spiral and place onto a lined baking tray, spacing them apart.

For a Giant Cinnamon Roll
Take one strip and roll it into a small spiral. Place it in the center of a greased springform tin. Wrap the remaining strips around it, one by one, to form a single large roll.

Prove & Bake
Cover and leave to prove again until doubled in size. Preheat the oven to 190°C.

Bake individual rolls for 15–18 minutes and the giant roll for 35–40 minutes, or until deep golden brown.

Make the Frosting
Whisk together the cream cheese, butter, powdered sugar, milk, and vanilla until smooth.

Finish & Serve
Dip individual rolls into the frosting or generously spread it over the giant cinnamon roll while still warm.

Perfect for tearing apart or diving straight in, sometimes, bigger really is better!

Enjoy dudes! 🤘