Giant Cinnamon Bun

Breakfast, Desserts

Giant Cinnamon Roll

Now that Labor Day has passed and school has started and the bustling of the impending holiday season is here, I feel like we’re all over summer and rosé and watermelon. We’re over it. BYE, GIRL! Until next year!

It’s time to get our ovens in gear for baking season, my favorite season, autumn. I decided to start it out with a big ol’ bang with this Giant Cinnamon Roll from Sarah’s new book, The Sugar Hit. It’s a punch of cuteness meets color meets funny. It’s loaded with fun-sounding recipes and cute anecdotes that make you wish she was your friend IRL.

Giant Cinnamon Roll

Giant Cinnamon Roll

Here are some recipe titles: Like a Fat Kid Loves Cake Milkshake; Homemade Tim Tams (!!!); Filthy Cheat’s Jam Doughnut; Cola Float Ice Cream Cake.

Don’t those sound fun!

I was most attracted to this recipe because who wouldn’t want a big ass cinnamon roll in their house at all times.

Giant Cinnamon Roll

Maybe the Whole 30 people would not want this but we’re not them (I might be some day) right now so big cinnamon roll is how we do.

Giant Cinnamon Roll

It’s soft and fluffy on the very inside with a crispy exterior and a cream cheese frosting. My favorite.

To visit Sarah’s blog, go here; to check out/buy her book, go here.

Giant Cinnamon Roll

Giant Cinnamon Roll

Giant Cinnamon Roll

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 1 (9-inch) gigantic cinnamon roll

Serving Size: 6 to 8

Ingredients

    Dough:
  • 1/4 cup plus 1 tablespoon (75g) unsalted butter
  • 3/4 cup (190 ML) whole milk
  • 3 cups (450g) bread flour
  • 1/4 cup (55g) granulated sugar
  • 1 1/2 teaspoons dry active yeast
  • Pinch of salt
  • 1 large egg, beaten
  • Filling:
  • 1 ounce unsalted butter, melted
  • 1/2 cup (115g) firmly packed light or dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup (30g) chopped pecans, plus extra, to serve
  • Icing:
  • 2/3 cup (5 1/2 ounces) cream cheese, at room temperature
  • 2/3 cups (85g) confectioners' sugar
  • 1 teaspoon vanilla bean paste or pure vanilla extract

Directions

  1. To make the dough, melt the butter in a small saucepan over low heat, add the milk, then remove from the heat and set aside to cool slightly. Put the remaining dough ingredients and the slightly cooled milk and butter mixture in a large bowl (or the bowl of your stand-up mixer) and stir to bring the mixture together. On a floured work surface (or using a stand-up mixer with the dough hook), knead until a smooth, elastic and ever-so-slightly tacky dough forms, about 5 minutes. Put the dough back in the bowl (or keep it in the bowl of the stand-up mixer) and cover with plastic wrap. Leave in a warm place to rise for 30 to 45 minutes, or until doubled in size.
  2. While the dough is rising, grease and line a 9-inch round springform pan. When the dough has risen, punch it down and turn it out onto a lightly floured work surface again. Roll the dough out into a 12-inch square. Spread the melted butter over the dough and sprinkle over the brown sugar, cinnamon and pecans.
  3. Slice the dough lengthwise into 6 equal strips. Don't be shy to break out your ruler. The strips need to be even in order for the structure of the cinnamon roll to be ok.
  4. Roll the first strip up in a spiral, just like a regular cinnamon roll. Place the rolled cinnamon roll on the edge of the next strip and roll that strip around the cinnamon roll. (See photo above for assistance.) Continue this until you've reached the second to last strip. When you get the end, it might be easier to take the strip and wrap it around the cinnamon roll.
  5. Now plonk this giant bun in your greased tin. You should end up with a very ramshackle giant cinnamon roll. Cover the tin with plastic wrap and set aside for about 45 minutes to rise.
  6. Preheat the oven to 350 degrees F. When the bun has risen, remove the plastic wrap and bake for 35 to 45 minutes, or until golden, risen and cooked through. Remove the bun from the tin and leave to cool just until warm.
  7. For the icing, beat together all of the ingredients, slather the mixture over the top of the bun, scatter over the extra pecans and tear into it.
http://www.acozykitchen.com/giant-cinnamon-bun/

Giant Cinnamon Roll

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44 Comments

  • Reply June @ How to Philosophize with Cake September 8, 2015 at 3:54 am

    That looks like my kind of cinnamon roll! I can’t wait to check out Sarah’s cookbook, if this recipe is any indication it must be amazing 🙂

  • Reply Katrina @ Warm Vanilla Sugar September 8, 2015 at 6:17 am

    A giant cinnamon bun has got to be one of the best creations ever. This looks awesome!!

  • Reply Laura September 8, 2015 at 8:44 am

    This looks AMAZING. Definitely giving me all kinds of cravings

    Laura
    http://thefoxtrails.blogspot.com/

  • Reply Abbie September 8, 2015 at 8:52 am

    Oh noooo. While I love the philosophy behind whole 30, and in particular the language and positivity they practice, the actual whole 30 in practice is a miserable, horrific 30 days. Don’t do it! Please! We need your cinnamon rolls to make this world bearable!

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:48 pm

      Hahaha. It seems TERRIBLE. I think it’s just hard to socialize. It’s really hard for me to do it since my job is to develop recipes that are the exact opposite of Whole 30 🙁

  • Reply Michelle September 8, 2015 at 10:11 am

    A giant cinnamon roll means a giant gooey center — the best part! Those Whole 30 people are missing out.

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:48 pm

      They are probably looking at this crying a little. I know I would haha.

  • Reply Simone September 8, 2015 at 10:44 am

    Dreamy!!

  • Reply Cynthia Bliss September 8, 2015 at 12:33 pm

    Why doent people ever put raisins in their cinnamon rolls like I do? That’s how Grandma taught me to do it !

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:47 pm

      Most people (me included) sort of don’t like raisins. But you could totally add them to this!

  • Reply Gaby Dalkin September 8, 2015 at 2:55 pm

    omg! that is one heck of a cinnamon bun! bring on the fall!

  • Reply Nicole September 8, 2015 at 5:57 pm

    I’m doing Whole30 right now and this is just torture. Bahahaha! But after I’m done…this is going down and I don’t even care if it makes me sugar crash. GIMME!

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:47 pm

      OMG. How is it? Do you feel amazing?!

      • Reply Nicole September 9, 2015 at 6:56 pm

        Well…currently sick dealing with allergies, so…LOL! But the bone broth I made is coming in handy! I’ve done it before and like 11ish days in it’s AMAZING! The sugar detox part blows, though…#thestruggleisREAL But after that part, amazing energy, sleep like the dead, and my skin clears up. 😀 Worth giving a go. Forces you to get creative with cooking.

  • Reply James September 8, 2015 at 6:37 pm

    is this the big ass doughnut’s lil sis?! :)))

  • Reply Rachel Knebs September 8, 2015 at 7:48 pm

    Oh my goodness, that looks amazing! I can’t wait to try out the recipe.

  • Reply Sarah // The Sugar Hit September 8, 2015 at 9:54 pm

    Thank you so much for the kind words Adrianna! I WISH we could hang IRL!! One day I’m gonna make that happen, and until then all I can say is thank you, thank you, thank you, and you made this bun look AMAZINNGGGGG.

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:46 pm

      Me too, Sarah. Thank you so much for sending your beautiful book. XOXO

  • Reply Kristina September 9, 2015 at 12:39 am

    I hate it when Summer ends, I always get a bit melancholic, the fact that I have to wait a year for nice warm weather doesn’t really make me happy. But you are right, autumn has its perks. And this cinamon roll fits perfectly with chilly weather. I love it.

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:46 pm

      See I am the exact opposite, but I do live in Los Angeles so the “cold” weather I deal with is A LOT less terrible than others.

      • Reply Kristina September 10, 2015 at 12:56 am

        Yes I can imagine that you want some chilly weather then. Well in Belgium even the summers are a bit autumn-ish so warmth is highly appreciated.

  • Reply Allison from Baking: a Love Story September 9, 2015 at 11:07 am

    Umm, yeah, hi. I want a big-assed cinnamon roll in my house at all times! Thanks for this. Deeelish!

    • Adrianna Adarme
      Reply Adrianna Adarme September 9, 2015 at 2:45 pm

      It will make any home exponentially more cozy and awsome!

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  • Reply Kat September 13, 2015 at 1:02 pm

    You should include the rise time in the prep time

    • Adrianna Adarme
      Reply Adrianna Adarme September 13, 2015 at 2:16 pm

      I agree. Sorry about that. I’m going to try and reconfigure the recipe layout so there’s a category of “inactive time” because it is something people should know.

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  • Reply Becca | Spices and Spatulas September 15, 2015 at 4:48 am

    Just discovered your blog via The Sugar Hit and I’m ever so glad! The food you make looks fantastic, and I love your photography style. Can’t wait to see more from you in the future! xo

  • Reply Sarah from Soymilk + Honey September 16, 2015 at 5:09 pm

    What a fun way to have a big family style dessert (or weekend breakfast?) Love it!

  • Reply Nini October 21, 2015 at 3:24 am

    Ermahgard! I just made it, soooo good! I didn’t have bread flour so I just used ap flour. And I browned butter <3

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  • Reply Cara November 18, 2015 at 6:36 am

    How well does this cinnamon bun hold up? I was hoping to make it on a Thursday to be eaten on Friday night. Any suggestions on how to keep it well?

    • Adrianna Adarme
      Reply Adrianna Adarme November 18, 2015 at 9:17 am

      Ok so this is what I suggest:

      1. Make the cinnamon bun. Let it cool completely.
      2. Then wrap it in plastic wrap and leave it on the counter overnight
      3. The next day, warm it up slightly just before serving. If it’s a bit hard (like stale bread gets) you can rub it with a teeny bit of water. This should help remoisten it. Then pour the glaze on top! Should work like a charm!

  • Reply Megan Dela Vega February 11, 2016 at 11:19 am

    Am I suppose to mix the dry active yeast with warm water? Or keep it dry and just mix it in with the other dry ingredients?

  • Reply Linda Tallmadge December 15, 2016 at 9:48 am

    I’m making this for Christmas brunch….can I make this the nite before and bake it in the morning.

    • Adrianna Adarme
      Reply Adrianna Adarme December 15, 2016 at 10:10 am

      Yes I believe that should be totally fine. I’d just put it in the fridge covered in plastic wrap and then take it out to come to shake off the cold a bit (about 30 minutes) and then bake it!

  • Reply Adrienne February 20, 2017 at 1:58 pm

    Should the yeast be included in the dry ingredients or added to the milk/butter? When I tried to knead this, it looked more like flaky pastry crust than dough.

    • Adrianna Adarme
      Reply Adrianna Adarme February 21, 2017 at 5:09 pm

      you can if you like but it should be ok with all of the ingredients at once. it shouldn’t have given you that problem! :/ how did it end up turning out?

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