4 oz cream cheese softened to room temp, for icing
1 cup powdered sugar for icing
3 tbsp whole milk for icing
Equipment
small bowl
parchment paper
stand mixer
medium bowl
Directions
Start with 1 cup (240 ml) of whole milk heated to 95°F.
Whisk in 1 tbsp (12 g) of instant yeast and let it sit for a couple of minutes.
Mix in two whole eggs until homogeneous.
Pour the mixture into your stand mixer.
In a separate medium bowl, add 4 cups (600 g) of all-purpose flour.
Add 3/4 cup (164 g) of granulated sugar and 1/2 tsp (5 g) of fine sea salt.
Optionally add 3 g of amas to soften the bread.
With the stand mixer running on medium-low, add in your flour mixture until all of your flour is combined.
Let your stand mixer knead the dough for about 3-5 minutes or until smooth.
Add 1/2 cup (112 g) of unsalted butter and let it mix until incorporated.
Form the dough into a light ball and put it into a greased bowl.
Cover with plastic wrap and let it rise for 1 1/2 hours at room temperature or until doubled in size.
Prepare the filling in a small bowl. Add 3/4 cup (164 g) of granulated sugar and 1 1/4 tsp (10 g) ground cinnamon.
In a medium bowl, add 1 cup (242 g) of salted, softened butter.
Add the sugar mixture to the softened butter and mix until you have a smooth, homogeneous paste. This is your cinnamon sugar filling.
For the icing, add 4 oz (113 g) of softened cream cheese to another bowl.
Add 1 cup (120 g) of powdered sugar and mix until smooth.
Mix in about 3 tbsp (45 g) of whole milk, one tablespoon at a time, until the icing reaches the desired consistency.
Once the dough is risen, punch it down.
Lightly flour your work surface and roll the dough into a rectangle about 26 inches long and 14 inches wide.
Spread your cinnamon butter paste evenly over the dough.
Cut the dough into 2-inch-wide strips. You should have about 12-14 strips.
Roll each strip to form a spiral.
To make a giant cinnamon roll, take one roll and place it at the end of another strip and roll it up. Repeat with the remaining strips.
Place the rolls onto a sheet tray lined with parchment paper.
Cover with greased plastic wrap or an inverted large container, ensuring there's no air that can get in. Let it proof at room temperature for 45 minutes to an hour or until doubled in size.
Preheat your oven to 350°F.
(Optional) Spray the rolls with water or heavy cream.
Bake for 20-25 minutes or until golden brown.
Let the rolls cool in the tray for about 5 minutes.