The giant cinnamon bun is the big brother of the small coffee table version.
The giant cinnamon bun is perfect for all lovers of the small version. From the workload, it does not make much difference, but the giant cinnamon bun makes the afternoon and the coffee table a bit different.
I focused mainly in this version to the other appearance. I’ve done before a small version with pecans, which can be found here. It’s really quite a different picture if you do something in small or large. One or the other does not like the small buns, while others just prefer this.
I have chosen deliberately a giant cinnamon bun. This delicious, juicy pastry is not only good in a small version.
Giant cinnamon bun - a dream of yeast dough and cinnamon
For the Dough:
- 125 ml Water
- 125 ml Milk
- 1 Cube Yeast - fresh
- 500 g Flour
- 75 g Sugar
- 1 Tsp. Salt
- 75 g Butter - room temperature
- 1 Pcs. Egg
For the Filling:
- 75 g Butter
- 2 Tsp. Cinnamon
- 75 g Sugar
For the Icing:
- 75 g Icing Sugar*
- 10 ml Milch
- 15 ml Maple Syrup
Warm water and milk lukewarm and dissolve the yeast in it. Mix flour, salt and sugar in a bowl. Give yeast milk, butter and egg to it and knead to a smooth dough. Rise covered for about 20 minutes.
Put the dough on a floured surface and roll to a rectangle (about 40 x 50 cm).
Melt the butter, mix cinnamon and sugar.
Brush the dough with the butter and sprinkle cinnamon-sugar on it.
Cut the dough into 3-4 cm wide strips.
Rolling a dough strip into a swirl and put in the center of a greased springform pan or pizza tray (30 cm Ø). The remaining strips lay succession around.
Let rise again about 10 minutes and bake in a preheated oven at 200°C for about 20 minutes. Remove and let cool.
Mix icing sugar, milk and maple syrup to form a smooth glaze and spread it on the cinnamon bun.