Giant Cinnamon Sticky Rolls

Giant Cinnamon Sticky Rolls
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8 servings Medium
Total: Active:
0 Ratings 

Ingredients (10)

  • 1 cup granulated sugar, divided
  • 2 tablespoons active dry yeast
  • 3/4 teaspoon salt
  • 2 tablespoons shortening or unsalted butter
  • 1 large egg
  • 3 3/4 cups all-purpose flour, plus about 1/4 cup for rolling
  • 1/4 cup plus 1 tablespoon ground cinnamon
  • 1 cup packed light brown sugar
  • Cooking-oil spray
  • 1/2 cup unsalted butter (1 stick), softened
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Nutritional Information
  • Calories384
  • Fat16.52g
  • Saturated fat9.45g
  • Trans fat0.59g
  • Carbs60.13g
  • Fiber3.47g
  • Sugar51.78g
  • Protein2.78g
  • Cholesterol61.39mg
  • Sodium207.95mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Oversized in proportion but spot-on in flavor, these enormous cinnamon sticky rolls are an impressive addition to any brunch table. If you don’t want to wake up early to start mixing the dough, the make-ahead tip is great for getting a head start so you can sleep in.


  1. 1In a large bowl of a stand mixer, stir together 1 tablespoon of granulated sugar, 1/4 cup warm (110°F) water, and the yeast. Let stand until softened, about 5 minutes. Add 1 1/4 cups more warm water, the salt, 6 tablespoons of granulated sugar, the shortening, and egg. Stir just until blended.
  2. 2Gradually add 3 3/4 cups of the flour and beat on medium speed with a dough hook until a smooth, stretchy dough forms and it pulls away somewhat from the bowl, about 10 minutes (it will still feel quite wet).
  3. 3Remove the dough hook and loosely cover the bowl. Let the dough rise at room temperature until doubled, about 40 minutes.
  4. 4In a small bowl, combine the cinnamon with 1/2 cup plus 1 tablespoon of granulated sugar and all the brown sugar. Generously flour a large work surface and scrape the dough onto it. Generously sprinkle the dough and a rolling pin with flour.
  5. 5Very gently roll and pat the dough into a 10-inch by 24-inch rectangle, keeping a light coating of flour on the surface of the dough but trying not to work it in. Sprinkle with the cinnamon-sugar mixture, then roll into a log starting from one of the shorter sides. Cut the dough straight down into 8 equal slices. Place the slices cut-side up in a greased 10-inch springform pan. Let stand until puffy, about 30 minutes. Preheat the oven to 325°F.
  6. 6Set the springform pan on a rimmed baking pan and bake until golden and a toothpick inserted into the center roll (avoid cinnamon-sugar swirls) comes out clean, about 45 minutes. Let cool in the pan on a rack, 30 minutes. Meanwhile, make the cinnamon butter: In the bowl of a stand mixer, beat the butter with 1 teaspoon cinnamon until blended.
  7. 7Run a knife around the inside of the pan to release the rolls; remove the pan rim. With a serrated knife, cut the rolls apart and top each with about 1 tablespoon of cinnamon butter. Put the rolls on a platter and place in a warm oven until the butter has mostly melted, about 1 minute.

Make-ahead note: Instead of letting the rolls rise on the counter (step 5), immediately cover with a piece of oiled plastic wrap and chill overnight. In the morning, let stand at room temperature until puffy and no longer cold, about 1 1/4 hours. Bake as directed.

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