This Giant Cinnamon Roll is made from a soft and pillowy homemade dough with a pecan/cinnamon/brown sugar filling and a cream cheese glaze. Instead of making individual rolls, one giant roll is baked in a 9-inch pie pan.
Keyword cinnamon roll
Prep Time 2hours
Cook Time 30minutes
Total Time 2hours30minutes
1(1/4-ounce) packetpackage active dry yeast
1/2cupwarm water110 to 115 degrees
1/2cupheavy whipping cream110 to 115 degrees, warmed
3to 4 cups White Lily all-purpose flour
1/3cuppacked light brown sugar
1/2cupfinely chopped pecans
1 1/2cupsconfectioners' sugar
In a small bowl, dissolve yeast in warm water and heavy cream until foamy, about 5 minutes.
In a large bowl, combine sugar and salt. Add 3 cups flour, yeast mixture, egg, and melted butter. Stir to mix. Add enough of the remaining 1 cup flour to form a soft dough.
Turn onto a lightly floured surface. I find it easiest to use a pastry cloth. You will find the dough hardly sticks at all. Knead dough until smooth and elastic, 3 to 4 minutes.
Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap and place in a warm place until doubled, about 30 to 60 minutes.
Punch dough down. Place on a lightly floured surface and roll into a 15x12-inch rectangle.
Spread the 1/4 cup butter over the dough. Sprinkle with brown sugar, cinnamon, and pecans. Press them lightly into the dough.
Use a pizza cutter to cut the dough into 2-inch strips.
Take a strip, roll it up and place in the center of a greased 9-inch pie plate. Wrap remaining strips around it.
Cover with greased plastic wrap and let rise until doubled in size, about 1 hour.
Preheat oven to 350 degrees.
Bake cinnamon roll 30 to 40 minutes, until golden.
Prepare frosting. Using an electric mixer, mix cream cheese, butter, confectioners' sugar, and milk until smooth.
Transfer to a plastic bag, snip the corner, and drizzle on cinnamon roll.
If you don't have White Lily Flour, use a mixture of half cake flour and half regular all-purpose fllour.