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Saturday, January 9, 2016

One Giant Cinnamon Roll

This recipe came straight off the blog,  I made it this weekend for my sweetheart.  He loves cinnamon rolls.the bigger the better!

Giant Skillet Cinnamon Roll 


1 cup whole milk
1/2 cup sugar
1 1/2 teaspoons salt
4 1/2 teaspoons active dry yeast
1 teaspoon sugar
1 cup warm water (90-110°F)
2 eggs, room temperature
6 cups all purpose flour, sifted
4 tablespoons unsalted butter, melted

1/2 cup butter melted
1 cup sugar, 
1/2 cup  dark brown sugar with
3 teaspoons ground cinnamon mixed together

4 oz. cream cheese, slightly melted4 tablespoons butter, melted
2 cups confectioners' sugar
2-4 tablespoons hot milk
2 teaspoons orange extract
Zest of one-half organic orange
  1. For the dough, heat milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool while you prepare the other elements.
  2. Dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don't have a stand mixer). Stir with the paddle attachment (or wooden spoon) until well blended. Let stand 5 minutes.
  3. Beat eggs into yeast mixture. Beat in melted butter.  Beat in cooled milk slowly. Add in flour a cup at a time until dough pulls away from the sides of the mixer. Knead for 5 minutes.
  4. Place dough in a buttered bowl and allow to rise in a warm spot until doubled-about 60-90 minutes.
  5. Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 12x9-inch rectangles. 
  6. For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon sugar mixture. 
  7. Cut the each dough piece into 5 even strips lengthwise. Roll one strip up as if you were making a regular cinnamon roll. 
  8. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6-inches in diameter, 
  9.  put it in the center of a  lightly greased 12-inch cast-iron skillet. Continue spiraling dough strips around the middle.
  10. When all the dough has been used, cover and let rise about 30 minutes or until doubled.
  12. Preheat oven to 400°. Bake for 18-25 minutes, or until golden.
  13. Whisk together glaze ingredients, adding additional milk as needed. Glaze pastry in the pan while it is still hot. Add additional orange zest if desired. Slice into pieces and serve while still warm.

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