We gave one giant roll a show stopping cinnamon twist. Using granulated sugar in place of brown sugar creates a crispier exterior, while the tender interior has an elegant cinnamon swirl. Serve it in slices, or pull apart.
- Cinnamon Roll Dough
- ⅔ cup (133 grams) granulated sugar
- 2½ teaspoons (5 grams) ground cinnamon
- ½ cup (113 grams) unsalted butter, softened
- 1 large egg (50 grams), lightly beaten
- Garnish: cinnamon sugar
- Spray a 9-inch round cake pan with cooking spray.
- Lightly punch down Cinnamon Roll Dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 21x12-inch rectangle.
- In a small bowl, combine granulated sugar and cinnamon. Spread butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Brush egg over side of dough without filling.
- Starting with one long side, roll dough into a log, pinching seam to seal. Place log seam side down on a cutting board, and cut in half lengthwise leaving 1½ inches at top. Carefully twist dough pieces around each other, and form into a circle. Place in prepared pan, cut sides up. Let rise in a warm, draft-free place (75°) until dough has puffed, about 30 minutes.
- Preheat oven to 350°F.
- Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 20 minutes. Remove from pan. Garnish with cinnamon sugar, if desired.
Find all five cinnamon roll inspired recipes in our 2017 Jan/Feb Issue!