A fun, extra-large Cinnamon roll made for sharing!
Keyword Specialty Bread, Yeast Bread
Prep Time 20minutes
Cook Time 35minutes
Total Time 2hours40minutes
Author Elizabeth at thewildolive.org
1 ½cupsall purpose flour
2tsp.yeast, preferably SAF Gold
1additional tsp. cinnamon
1tspvanilla bean paste or vanilla
In bread machine add all dough ingredients and run the dough cycle, checking to make sure dough forms a soft, cohesive ball. Add a bit more flour or water if necessary.
When cycle is done, pat and roll dough into a 10” x 14” rectangle.
In a small bowl, mix filling ingredients. Using an offset spatula or butter knife, spread filling evenly over dough. Cut dough into 6 long strips.
Spray insides of 9” round cake pan with baking spray (or grease with shortening). Take one dough strip, roll up cinnamon roll style, and place in center of prepared pan. Take the remaining strips, one by one, and wrap them around the center roll – building one continuous cinnamon roll. Let rise in a warm place until roll doubles (45-60 mins).
Meanwhile, preheat oven to 325. Bake, rotating pan halfway through, until well browned and done in the center – 30-35 minutes. You may need to lightly tent with foil the last few minutes to allow center to cook before edges get too brown.
Let cool in pan 10 minutes. Turn out onto a cooling rack, and immediately reinvert onto a serving plate. Let cool to room temp.
Whisk together frosting ingredients and dollop/spread over the top. If frosting is too thick for your liking, whisk in a tsp. or two of milk. Slice into wedges to serve.
Recipe courtesy of Elizabeth at www.thewildolive.org