And here's a great idea with Jessie Sierra Ross. She wrote the new cookbook Seasons Around the Table and came by Tonia's Kitchen with her recipe for a Giant Gingerbread Cinnamon Roll. How giant? Well Jessie told Tonia she uses a Cheesecake pan to bake this thing. But she also uses Japanese milk dough, which offers a much more different flavor profile then you might expect. Jessie says because of the milk dough, there is nothing dry about the roll. It's a magnificent treat for Christmas morning!
Dough
4 cups + 2 tablespoons all-purpose flour
1/4 cup sugar
1 3/4 teaspoons kosher salt
1 tablespoon instant yeast
1/4 cup nonfat dry milk powder
3/4 cup whole milk, warmed
2 large eggs, room temperature
6 tablespoons salted butter, melted
Tangzhong starter*
Tangzhong Starter
5 tablespoons of water
5 tablespoons whole milk
3 tablespoons +1 teaspoon all-purpose flour
Gingerbread Filling
5 tablespoons butter, room temperature
1 cup dark brown sugar
1 tablespoon + 1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Espresso Icing
1 cup confectioners’ sugar
2 tablespoons butter, melted
1 shot of espresso (1 oz)
1 tablespoon whole milk
1 tablespoon half & half
1/2 teaspoon vanilla extract
pinch of salt
TO MAKE THE STARTER
In a small saucepan, combine the 5 tablespoons of water, 5 tablespoons of whole milk, and 3 tablespoons + 1 teaspoon of flour. Whisk to combine.
Place over medium-high heat and continue whisking until thickened into a paste (about 5 minutes), being careful not to brown the paste. Remove from the heat and reserve.
TO MAKE THE DOUGH
In the bowl of a stand mixer with a dough hook attachment, combine the additional flour, white sugar, salt, dry milk powder, instant yeast, warm milk, melted butter, and eggs.
Scrape the reserved Tangzhong Starter into the stand mixer dough as well.
Mix on medium speed for about 3 minutes, or until a rough dough is formed.
Remove any dough sticking to the hook and cover the mixing bowl with a tea towel.
Place the bowl somewhere warm and let sit for 20-25 minutes to rest.
After resting, place the bowl and the dough hook back on the stand mixer.
At medium-high speed, knead with the dough hook for about 2 minutes, until the dough is smooth & forms a nice ball.
Take a large mixing bowl & lightly grease with vegetable oil. Place the dough ball into the oiled bowl, then cover with a tea towel.
Let the dough rise for about 60 minutes in a warm environment until it has doubled in size (and until pressing with your finger makes a permanent dent).
FOR THE FILLING
Combine the brown sugar and all of the spices into a small bowl. Mix with a fork, and reserve.
Be sure that your butter for the filling is out and at room temperature.
TO ASSEMBLE
Line a springform pan with a circle of parchment paper. Reserve.
On a large floured cutting board or counter, turn out your roll dough. Lightly flour a rolling pin, and gently roll the dough out into a large rectangle about the size of a cookie sheet.
Spread your softened butter evenly over the rolled dough, using a knife or spatula.
Sprinkle the brown sugar/spice mixture over the dough as evenly as possible, keeping a small border around the edges of the dough (about a half-inch).
Using a pizza cutter (or sharp knife), slice 4 strips lengthwise, if you are making 1 large cinnamon roll, or, 8-10 thinner strips if you are making individual portions.
Taking one strip, firmly roll, trying to keep the edges even. After you’ve rolled the first strip, carefully place the rolled dough at the start of the next strip, and continue to roll, building upon itself. Repeat the process until all of the strips have been used.
Place the giant roll into a springform pan (I like to flip the roll upside down, but it doesn’t really matter).
Scoop up any filling that may have dropped out during the rolling process & sprinkle on top.
Place a tea towel over the roll and let sit somewhere warm for about 60 minutes, for a final rise.
TO BAKE
Preheat your oven to 350F.
After the last rise, place the springform pan on the middle rack and bake for 25 minutes, or until golden brown.
Remove from the oven and let cool slightly.
TO MAKE THE ICING
In a large bowl, combine the confectioners’ sugar, salt, melted butter, espresso, milk, and vanilla.
Whisk to combine, until smooth and lump-free (1-2 minutes).
TO FINISH
Remove the roll from the springform pan and drizzle the icing on top.
Serve warm.
