It’s is a cinnamon roll. A giant cinnamon roll. Need I say more?
- 500g strong white flour
- 1 tsp salt
- 1 sachet (7g) of fast action dried yeast
- 300ml whole or semi-skimmed milk
- 40g unsalted butter
- 1 egg
- 2 tbsp caster sugar
- 30g unsalted butter
- 80g soft brown sugar
- 2-3 tbsp ground cinnamon
- 60g softened unsalted butter
- 60g full fat cream cheese
- 200g-300g icing sugar
- Put the flour, salt, yeast and sugar in a bowl (be sure to not put the salt directly on top of the yeast) and mix together.
- Pour the milk into a saucepan and add the butter. Gently warm until the butter is melted. The milk should be only slightly warm, don’t overheat it. Add the egg and whisk to fully incorporate (If the milk is too warm it will scramble the egg. If you think you’ve overheated the milk, leave it to cool for 5-10 mins).
- Gradually add the milk mixture to the dry ingredients, mixing it with your hand until it comes together in one soft and slightly sticky dough.
- Turn out onto a lightly floured clean surface and knead for around 10-15 minutes until the dough forms a nice soft ball that doesn’t stick to the surface. Don’t be tempted to add more flour to the dough when you’re kneading; it will feel like chewing gum and completely stick to your hands and the surface at first, but keep working the dough and it will come together to form a perfect soft dough.
- Lightly grease a large bowl with butter and place the dough inside. Wrap the bowl in clingfilm and prove for around 1 hour, until the dough keeps your fingerprint when you poke it.
- Once proved, turn the dough out onto a lightly floured surface and knock back into a rough rectangle shape. Use a floured rolling pin to roll the dough out until it is about 1cm-2cm thick.
- Melt the butter and spread it over the dough with a pastry brush. Sprinkle over the brown sugar and dust generously with cinnamon.
- Cut the dough into 4 equal strips (short side to short side so you have 4 long strips of dough). It’s really important to make these as accurate and straight as possible. Then tightly roll the first strip up into a swirl. Take this swirl and put it on top of the next strip of dough and roll that one around it to form a bigger swirl. Repeat this with the next two strips.
- Once it is rolled up, place the dough into a large cake tin which is lined with baking paper and cover in cling film. Prove for a further half an hour, or until your fingerprint stays in the dough. Preheat your oven to 180ºC.
- Bake for around 30 mins on the middle shelf, until the top is golden and a crust has formed. Place onto a cooling rack.
- While the roll is cooling, make the cream cheese icing by creaming together the butter and cream cheese in a bowl. Gradually add the icing sugar and mix, but keep tasting the icing until you get the sweetness you want. Spread over the roll when cool and serve.