Giant Cinnamon Roll

How to prepare giant cinnamon roll

1. For the dough, start with the tangzhong: mix the flour and water in a small saucepan and place over heat, stirring constantly with a whisk, until you get a thick cream, like a paste (about 2 minutes). Put the paste in the stand mixer/bread machine.
2. In a cup, put the yeast, a pinch of sugar and the warm milk. Leave for 10 minutes in a warm place (I put it near the stove burner), until it foams on top. Pour this starter over the tangzhong.
3. Then add to the mixing bowl the eggs, melted butter, flour, sugar and salt. Knead for 8 minutes in the stand mixer (or one cycle in the bread machine).
4. Remove the dough to a bowl greased with a little oil and let it rise in a warm place (I put it in the oven at 30C) for 1 hour.
5. For the filling, rub the butter with the sugar and cinnamon.
6. Remove the dough onto a floured work surface. Roll it out into a 40cm x 50cm sheet, as even in thickness as possible.
8. Spread the sheet with an even layer of the flavored butter. The butter spreads more easily using a spatula or the flat side of a table knife.
9. Roll tightly along the 50cm side. Then grab the roll by the ends, lift it and pull gently. You'll feel it stretch under its own weight. You need to bring it to approximately 70cm.
10. Cut the roll in half lengthwise.
11. Line a tall round pan (23cm diameter and minimum 8cm height) with baking paper on the bottom and grease the sides with a little oil.
12. Take one half of the roll and starting from the middle of the pan, coil it in a snail shape, making sure the cut side always faces up. Continue with the second roll from where the first one ended. If there's roll left after filling the pan, cut it with a knife (I had about 3cm of dough left).
14. Put the pan in a plastic bag and let the roll rise in a warm place (this time I place them next to the hot radiator) for 1 hour. Meanwhile, preheat the oven to 200C.
15. Put the pan in the oven and immediately set the oven to 180C. Bake the roll for 30-35 minutes, until nicely browned on top.
16. Remove the roll from the pan and carefully transfer it to the serving platter.
17. Beat the cream cheese with the sugar well until smooth and slightly softer. Spread the cream over the roll. Sprinkle as much cinnamon as you like on top, using a fine sieve.

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