Imagine a cinnamon roll so massive it could feed an entire family, so decadent it'll make your taste buds dance with joy, and so luxurious it transforms an ordinary breakfast into an extraordinary culinary experience. This Giant Sour Cream Brioche Cinnamon Roll isn't just a recipe—it's a showstopping masterpiece that combines the rich, tender texture of French brioche with the irresistible warmth of classic cinnamon roll flavors. Get ready to elevate your baking game and create a breakfast sensation that will have everyone begging for seconds!
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hrs 15 mins
Cuisine: French
Serves: 1 giant roll
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 packet active dry yeast
- 1 cup sour cream
- 1/2 cup butter, melted
- 3 large eggs
- 1/4 cup brown sugar
- 2 tbsp cinnamon
- 1 package cream cheese
- 1/4 cup powdered sugar
Instructions
- In a large mixing bowl, combine warm sour cream (110°F) with active dry yeast and let sit for 5-7 minutes until foamy and activated.
- Add melted butter, sugar, and eggs to the yeast mixture. Whisk thoroughly until completely combined and smooth.
- Gradually incorporate flour into the wet ingredients, mixing with a wooden spoon or stand mixer with dough hook until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until elastic and smooth. The dough should spring back when gently pressed.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for approximately 1 hour or until doubled in size.
- While dough rises, prepare filling by mixing brown sugar, ground cinnamon, and softened cream cheese in a separate bowl.
- Punch down risen dough and roll out on a floured surface into a large rectangular shape, approximately 18x12 inches.
- Spread the cinnamon-cream cheese mixture evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a large spiral, starting from the long side, creating one giant cinnamon roll.
- Transfer the rolled dough to a large, greased round baking pan, ensuring the seam is facing down.
- Cover and let rise again for 30-45 minutes until puffy and expanded.
- Preheat oven to 350°F (175°C) during the second rise.
- Bake the giant cinnamon roll for 25-30 minutes until golden brown and internal temperature reaches 190°F.
- Remove from oven and let cool for 15 minutes.
- Prepare glaze by mixing powdered sugar with 2-3 tablespoons of milk or cream until smooth.
- Drizzle glaze over the warm cinnamon roll and serve immediately.
Tips
- Temperature is Key: Ensure your sour cream is precisely warm (110°F) to activate the yeast correctly. Use a kitchen thermometer for accuracy.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, creating that signature soft, pillowy texture.
- Rise Time Matters: Let the dough rise in a warm, draft-free area. Cover with a damp cloth to prevent the surface from drying out.
- Filling Distribution: Spread the cinnamon-cream cheese mixture evenly to guarantee a perfect swirl in every bite.
- Baking Precision: Use an instant-read thermometer to check the internal temperature (190°F) for perfect doneness without over-baking.
- Glaze While Warm: Drizzle the glaze when the roll is still slightly warm to help it absorb and create a beautiful, glossy finish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
