A cinnamon bun recipe for mom
This supersized cinnamon roll was made to be shared.
I’m making something really special to celebrate Mother’s Day this year: a supersized cinnamon roll! My love of cinnamon rolls went next level with this impressively large version. Its soft pastry is a classic, and I can’t get enough of that icing. Is it too much for mom? Never! It was made to be shared.
Cinnamon Roll Cake
Ricardo Tested Dough 1/2 cup (125 mL) milk, warm 1/4 cup (55 g) sugar 21/2 cups (375 g) unbleached all-purpose flour 11/2 tsp instant dry yeast 1/2 tsp salt 1 egg 1/2 cup (125 mL) plain mashed potatoes 1/4 cup (55 g) unsalted butter, melted 2 tbsp (30 mL) canola oil Filling 3/4 cup (180 g) lightly packed brown sugar 2 tsp ground cinnamon 2 tbsp unsalted butter, melted Milk for brushing Glaze 1/2 cup (65 g) icing sugar 11/2 tsp (7.5 mL) milk Dough
In a bowl, combine the milk and sugar. Set aside. In a stand mixer using the dough hook, or in a large bowl with a wooden spoon, combine the flour, yeast and salt. Add the milk mixture, egg and mashed potatoes. Knead vigorously until the dough begins to form. Gradually add the butter and oil. In the stand mixer or by hand, knead for about 5 minutes until the dough is smooth and slightly sticky. Place in a clean, lightly oiled bowl. Cover with a damp cloth and let rise in a warm, humid place for about 30 minutes or until the dough has doubled in volume. Filling
Butter an 8-inch (20-cm) springform pan and line the bottom with parchment paper. In a small bowl, combine the brown sugar and cinnamon. Set aside. On a floured surface, roll out the dough into a 24 x 6-inch (60 x 15 cm) rectangle. Brush with the melted butter, and spread the brown sugar mixture over the surface of the dough. Cut the dough lengthwise into three 24 x 2-inch (60 x 5 cm) strips.
Loosely roll a strip of dough onto itself and around the handle of a wooden spoon. With another strip, continue spiralling the dough around the wooden spoon. Repeat with the last strip. Place the rolled dough into the centre of the prepared pan and remove the spoon. Do not cover. Let rise in a warm, humid place for about 1 hour and 30 minutes or until the dough has risen over the top of the pan.
With the rack in the middle position, preheat the oven to 350 F (180 C). Brush the dough with milk. Bake for 30 minutes or until golden brown. Let cool. Unmould. Glaze
In a bowl, combine the icing sugar and milk. When ready to serve, glaze the cinnamon roll cake. Makes 8 servings.