Giant Cinnabun
Karma likes to create treats that have minimal added sugar, but that still feel like dessert :) This easy extra large cinnamon roll is plenty big for even our big family to enjoy for not only dessert but also for french toast in the morning.
Ingredients
- 3 cups Whole Wheat Flour
- 3 cups Unbleached Flour
- 1 cup Sourdough starter ((optional))
- 4 teaspoons Rapid Rise Yeast
- 3 teaspoons Salt
- 3 cups Water
- 1 stick Soft Butter
- 2 tablespoons Cinnamon (You can certainly add more)
- 2 tablespoons Sugar
- 8 ounces Cream Cheese
- 2 teaspoons Powdered Sugar
- .5 cups Heavy Cream
- 1 teaspoon Vanilla
Bun
Cinnamon Filing
Optional Cream Cheese Topping
Instructions
Place your bun ingredients in a large food processor with the dough blade or a stand mixer with dough hook and kneed for at least five minutes. This dough will be very wet and sticky.
Place a piece of parchment paper on your counter and sprinkle with oil. Then scoop our your dough onto the parchment and cover with a second sheet of oiled parchment paper. Use your hands to press the dough out into a large flat rectangle.
Gently spread the soft butter on top and lightly sprinkle with cinnamon and sugar.
Carefully roll into a long tight tube and pinch the seams.
Roll the tube into a spiral and place into an oiled cast iron pan.
Bake at 325° for 45 minutes.
Beat cream cheese until creamy and soft, add powdered sugar and vanilla and continue to beat for another minute to combine.
Add cream slowly and beat until light and fluffy.
Cream Cheese Topping