Giant Cinnamon Roll with Cream Cheese Frosting

A large, swirly cinnamon roll covered in silky cream cheese frosting. Perfect for sharing and can be made vegan.

By @kimjoy

Original recipe source

Giant Cinnamon Roll with Cream Cheese Frosting

Cook time: 30 minutes

Servings: 4

Ingredients

  • 25 g strong white bread flour
  • 100 ml water
  • 160 ml whole milk
  • 80 g salted butter
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1 Tbsp plant-based milk
  • 60 g sugar
  • 1 tsp salt
  • 450 g strong white bread flour
  • 7 g instant fast-action yeast
  • 0 flour
  • 80 g salted butter
  • 130 g soft dark brown sugar
  • 2 tbsp ground cinnamon
  • 0 cinnamon sugar filling
  • 100 g full-fat cream cheese
  • 45 g salted butter
  • 100 g icing sugar
  • 1 tsp vanilla bean paste or extract
  • 0 cream cheese frosting

Instructions

  1. Prepare the Tangzhong paste by whisking together 25g of strong white bread flour and 100ml of water in a saucepan over medium heat until thickened. Let it cool.
  2. In a small saucepan, warm 160ml of whole milk (or plant-based milk) and 80g of salted butter (or vegan butter) until the butter melts. Let it cool slightly.
  3. In a large bowl, combine the cooled milk mixture, 1 egg (or 2 Tbsp vegetable oil and 1 Tbsp plant-based milk), the prepared Tangzhong paste, 60g sugar, and 1 tsp salt.
  4. Add 450g of strong white bread flour and 7g of instant fast-action yeast to the bowl. Mix until a dough forms.
  5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise until doubled in size.
  6. Prepare the cinnamon sugar filling by mixing 80g of room temperature salted butter (or vegan butter), 130g of soft dark brown sugar, and 2 tbsp of ground cinnamon until well combined.
  7. Roll out the risen dough into a large rectangle. Spread the cinnamon sugar filling evenly over the dough.
  8. Roll the dough tightly into a log and shape it into a large spiral on a baking tray. Cover and let it rise again until puffy.
  9. Preheat the oven to 180°C (350°F). Bake the cinnamon roll for about 30 minutes or until golden brown.
  10. Make the cream cheese frosting by beating together 100g of full-fat cream cheese (or vegan cream cheese), 45g of room temperature salted butter (or vegan butter), 100g of icing sugar, and 1 tsp of vanilla bean paste or extract until smooth.
  11. Once the cinnamon roll is baked, let it cool slightly before spreading the cream cheese frosting on top. Serve in large wedges.
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