After making dough intended to be cinnamon rolls, I questioned myself, “Why go to the trouble to make a bunch of cinnamon rolls, when I can make one giant cinnamon roll?” 

The answer to that question is “Because your dough is entirely too soft right now, and would need more flour for that.”

Unfortunately I found this out too late. I sloppily created the Queen of All Cinnamon Rolls, and she was actually pretty delicious despite all my mistakes. I’ve been procrastinating putting this recipe here, because I wanted to recreate the giant roll to get better pictures. I’m done putting it off now, since I don’t know when I’ll ever get around to baking dough again.

Ingredients:

  • 1 cup milk
  • 1/4 cup coconut oil
  • 3 1/2 cups flour, separated
  • 1 packet yeast
  • 1/4 cup brown sugar
  • 1/2 tsp baking powder
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp salt
  • additional brown sugar and cinnamon for filling
  • butter for spreading

IMG_20190616_113734

Method:

  1. Heat the milk and oil to 110°F.
  2. Combine 2 1/2 cups of the flour with the yeast, brown sugar, and baking powder. Stir in the milk mixture, and let it stand for a few minutes. Add the egg and vanilla.
  3. Mix in 1/2 cup of flour. Add the salt and remaining 1/2-cup of flour. Knead until smooth.
  4. Place in oiled bowl; cover and prove for 30 minutes.
  5. Mix your brown sugar and cinnamon in a small bowl (ratio changes depending on how spicy you want it, but I like 2 tsp cinnamon/half cup brown sugar).
  6. Roll out your dough on a lightly oiled/floured surface (depending if you feel the dough is too wet or dry) into a square about 10″ x 10″ x 1/2″. Spread melted or soft butter over the dough.
  7. Sprinkle the cinnamon-sugar over the dough, and use a pizza cutter to cut the dough into six strips. Roll up one strip, then place it on the edge of another strip. Continue adding strips this way until the roll is too big to handle. Place it on an oiled springform pan and wrap the remaining strips of dough around it to add the final layers. Cover and prove for another 30 minutes.
  8. Preheat the oven to 375°F. Bake for 25-35 minutes. Let cool on pan.
  9. Add cream cheese frosting, if desired (see below). Cut into sectors, like a pie.

Notes:

  • Cream cheese frosting: Blend 8 oz. of soft cream cheese with 2 cups powdered sugar and 1/4 cup cream/milk.
  • White icing: Mix 1/4 cup milk with 1/2 tsp vanilla and 2-2.5 cups powdered sugar.
  • If dry cinnamon-sugar isn’t your style, make a cinnamon syrup (warning, messy!): Heat 1/2 cup water, 1/4 cup brown sugar, 1 1/2 tsp cinnamon, and 1 tbsp cornstarch. Boil for 6 minutes, then let cool.
  • This recipe honestly just makes a sweet dough. Use it for regular-sized rolls. Use it for bread, or sticky buns. Make a cinnamon pizza. Deep fry pieces of it and cover them in cayenne-cinnamon sugar. Sweet pretzels. I don’t care, just try a crazy idea, cause it might work.

Have a wonderful week!

7 thoughts on “Queen Cinnamon Roll (Recipe)

  1. Hey there:) I tried the cocoa version yesterday evening and it worked as well as the original. I was worried that it would dry out without nuts so I just added them to the cocoa-mix and it tasted great. Would you care for the recipe?

    All the best
    Laureen

    Liked by 1 person

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