GIANT SKILLET CINNAMON ROLL

February 2, 2019

Big – bigger – giant cinnamon roll! What else would you use your huge skillet for? Just as easy to do as monkey bread but makes for an impressive show-stopper at the end of every dinner party. [Or just on a random Sunday because you feel like it ;)]

  • 3 cups (384g) flour
  • 0.25 cup (50g) sugar
  • 1 envelope active dry yeast [2.25 teaspoons]
  • 0.5 teaspoons salt
  • 60g butter
  • 0.3 cup (83ml) milk
  • 0.25 cup (62ml) water
  • 2 large eggs [room temperature]
  • 1 teaspoon vanilla extract
  • 1 cup (200g) sugar
  • 2 teaspoons cinnamon
  • 0.5 teaspoon ground nutmeg
  • 60g butter

_ activate yeast with 3 tablespoons warm water and a pinch of sugar
_ melt together butter and milk
_ once melted remove from heat
_ add water and vanilla – set aside
_ whisk together eggs – set aside
_ mix 2 cups of flour with sugar and salt
_ mix in first yeast, then the warm milk and finally the eggs
_ once well mixed knead in 0.75 cup flour [gonna be very sticky]
_ place dough in a greased bowl and cover with plastic wrap
_ keep in a warm place until double the size [about 1hour]
_ whisk together sugar, cinnamon and nutmeg 
_ melt butter until slightly brown
_ grease a large skillet
_ deflate risen dough 
_ flour a work surface
_ roll out the dough [about 7mm thick]
_ spread melted butter all across the dough
_ sprinkle with the sugar-cinnamon mixture [looks like a lot]
_ slice the dough into stripes

_ roll up one stripe [rather loose]
_ transfer to the center of the skillet

_ add one stripe at the time to make a large roll [always keeping it rather loose]
_ place a kitchen towel over it and keep in a warm place for 30-45min [should double in size]

_ preheat oven to 180°C
_ bake for 30-35min [should be on the darker side to make sure it’s done in the middle]

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