A giant cinnamon bun makes for an extravagant, over-the-top project with a captivating reward at the end
For anyone looking to tackle making a giant cinnamon bun, The dough can be made and the bun assembled the night before to then bake in the morning. Just cover it loosely with plastic wrap and pop it into the fridge overnight as the cold will slow the rise.There is an explicit joy in everyday objects that exist in unexpected sizes.
In a small bowl, stir together the soft butter, brown sugar and cinnamon. Roll the dough out into a 12x16-inch rectangle, spread with the butter-sugar mixture, and cut lengthwise into four strips. Roll up one of the strips, then move it over to the end of another strip of dough, pinch the ends of the dough together or overlap them slightly and continue rolling the strip, adding the remaining two strips, making one giant roll.
Transfer to a buttered or parchment-lined nine-inch round baking dish or ovenproof skillet. Cover and let it rise for another hour, until it’s puffier. When you’re ready to bake, preheat the oven to 350 F. Bake the giant roll for 30-40 minutes, checking halfway and covering loosely with foil if it’s browning too quickly, until deep golden and puffed. Whisk together the melted butter, icing sugar, milk and vanilla, adding a bit more liquid or sugar as needed so that it has the consistency of heavy cream, and drizzle it over the bun while it’s still warm. Serves 4-6 .Switch gears.