This year, for my little brother’s birthday, I wanted to do something different. I didn’t know how to level to last year’s cake, when I made the numbers cake. Also, this year, we didn’t have the whole family as we normally do, because of the pandemic.
So, just so it wan’t the same old vanilla something with whipped cream and strawberries, I decided to something completely different!
The process is quite simple, until you get to the rolling part. First, you roll the strip like normal. Then, you add the last bit of the rolled strip to the beggining bit of the free strip and repeat. My dough was quite soft, and it didn’t help that it was such a hot day where I live. It wasn’t as perfect as I envisioned. To be honest, it only started to look pretty when it finished the second rest time!
In summary, it is a lenghthy process, but it was a success and my little brother’s liked it, and that’s the most important part! If you make it, please tag me on Instagram (@msizebite) so I can see.
Giant Cinnamon Roll
For the dough
- 500 g All-purpose flour
- 50 g Granulated sugar
- ½ tsp Salt
- 7 g Yeast
- 280 ml Milk or any other substitute
- 30 g Unsalted butter
- 1 Egg
For the filling
- 190 g Unsalted butter
- 170 g Brown sugar
- 2 tbsp Cinnamon
- Add the flour, sugar, salt and yeast to the bowl of a stand mixer.
- Warm up the milk and the butter to 38-43ºC.
- Add the mixture to the flour, beat and add the egg.
- Beat it for 5-10 min, minimum. Cover and let sit for 1h or until it doubles in size.
- Mix up the filling ingredients.
- Roll out the dough until it's a 30×40 cm rectangle. Spread the filling to the edges.
- Cut in 4 long strips and roll it up.
- Place the roll in a baking tin and let rest for 30 min.
- Pre-heat the oven to 170ºC with ventilation and a baking sheet heating inside.
- Bake the cake for 1h10 min and cover it with tin foil after the first 30 min.
- Leave to cool in the baking tin for 30 min and then transfer to the serving plate.