How to Make a Giant Cinnamon Roll

A giant cinnamon roll is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Here is a step-by-step guide on how to make a giant cinnamon roll:

Ingredients:

For the dough: * 1 cup warm milk (105-115°F) * 2 teaspoons active dry yeast * 1/4 cup granulated sugar * 1 teaspoon salt * 2 1/4 cups all-purpose flour For the filling: * 1 cup granulated sugar * 2 tablespoons ground cinnamon * 1/2 cup unsalted butter, melted For the frosting: * 1 cup cream cheese, softened * 1/2 cup butter, softened * 1 teaspoon vanilla extract * 2 cups confectioners' sugar

Instructions:

1. In a large bowl, whisk together the warm milk, yeast, granulated sugar, and salt. Let stand for 5 minutes, until the yeast is foamy. 2. Add the flour to the bowl and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it is smooth and elastic. 3. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size. 4. While the dough is rising, make the filling. In a small bowl, combine the granulated sugar and cinnamon. 5. Punch down the dough and roll it out into a 12x18-inch rectangle. Spread the melted butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. 6. Starting from the long side, roll up the dough tightly. Pinch the seam to seal. 7. Place the roll in a greased 9x13-inch baking dish. Cover with plastic wrap and let rise in a warm place for 30 minutes, or until it has doubled in size. 8. Preheat oven to 350°F (175°C). 9. Bake the roll for 25-30 minutes, or until it is golden brown. 10. While the roll is baking, make the frosting. In a medium bowl, beat together the cream cheese, butter, and vanilla extract. Gradually add the confectioners' sugar, beating until smooth. 11. Spread the frosting over the warm roll and serve immediately.

Tips:

* For a sweeter roll, add more granulated sugar to the filling. * For a spicier roll, add more ground cinnamon to the filling. * To make ahead, prepare the roll through step 7. Cover and refrigerate overnight. In the morning, let the roll come to room temperature for 1 hour, then bake as directed. * To freeze, bake the roll as directed. Let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 2 months. To serve, thaw the roll overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 15-20 minutes.