Ree Drummond’s Giant Cinnamon Roll

Yield: 12 servings
Calories: 633
Theme: Comfort Foods
cinnamon roll

Photo from Elizabeth Griffin

Recipe from The Pioneer Woman Cooks: The New Frontier 

 

Fresh cinnamon rolls have a funny way of sneaking themselves into almost every household around the holiday season. But what if you could just make one big enough to feed the whole family? It may sound fake, but the Pioneer Woman, Ree Drummond, has a recipe for the biggest cinnamon roll you've ever seen that is delicious and will feed your entire family (and maybe another family, too). 

 

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Ingredients

  • 2 1/4 cups whole milk
  • 1/2 cup vegetable oil
  • 1 1/4 cup granulated sugar
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1 3/4 cups salter butter, melted
  • 2 tsp ground cinnamon
  • 1 lb powdered sugar, sifted
  • 1/4 cup strong brewed coffee
  • 1 1/2 tsp maple extract

Directions

Make the dough

1. Butter a 10-12 inch oven-proof skillet or Dutch oven. Set aside.

 

2. In a medium saucepan, combine 2 cups milk, oil, and 1/2 cup sugar and set over medium heat. Heat until bubbles start to form on the sides of the pan, then turn off the heat.

 

3. Set the mixture aside to cool to a little warmer than lukewarm. Sprinkle the yeast over the mixture and let it sit for 1 minute. Add 4 cups of flour.

 

4. Stir until just combined (it will be very sticky), then cover the pot with a clean kitchen towel. Set the dough aside in a draft-free place for 1 hour.

 

5. Remove the towel (the mixture should have doubled in size; if not, allow it to rise a while longer) and add baking powder and baking soda, salt, and the remaining 1/2 cup flour.

 

6. Stir thoroughly to combine. You can cover and chill the dough at this point, or you can continue to make the cinnamon roll.

 

7. On a floured surface, roll out the dough into a large rectangle, about 25x10 inches.

 

Make the filling & assemble the roll 

1. Pour 1 1/2 cups melted butter over the rolled dough and use a brush to spread it all over the surface.

 

2. In a small bowl, stir together the 3/4 cup sugar and cinnamon and sprinkle all over the buttered surface.

 

3. Use a pizza cutter or knife to cut the dough into 4 long, even strips.

 

4. Starting at one end, roll up one of the strips, keeping the cut edges as lined up as possible.When it is rolled up, place it on the end of the next strip and keep rolling, lining up the cut ends as much as possible.

 

6. Continue rolling with the other strips. You’ll have one huge roll of dough.

 

7. Carefully pick up the roll and place in the center of the skillet, neat edges up. cover with a kitchen towel and place in a warm spot for 45 minutes to rise.

 

8. Preheat the oven to 350° F. Place the pan in the oven and bake for 25 minutes. Then cover tightly with foil to avoid browning.

 

9. Bake until done in the center, 20 to 25 more minutes.

 

Make the icing

1. In a large bowl, combine the powdered sugar, 1/4 cup milk, coffee, maple extract, and 3 tbsp melted butter.

 

2. Whisk until smooth, splashing in a little more milk if necessary.

 

3. When the baking time is up, remove the skillet from the oven.

 

4. Pour the icing all over the top, around the edges, and in the center. Let sit for 10 to 15 minutes to allow the icing to ooze down into the cracks and crevices. Slice into wedges and serve.

Watch The Video

This recipe was recently featured in The Fast-Food Taco Boom: What’s Really In Them & Does It Matter? .

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