Giant, Gooey Cinnamon Roll

"Like a float in a Thanksgiving parade, this giant cinnamon roll impresses through sheer size alone. The overflowing bun feels like a never ending spiral of sticky, gooey filling and fluffy bread. The dough is milk-bread-adjacent and comes together easily in a stand mixer. Milk powder and tangzhong make it cottony and tender, but sturdy enough to hold in all of the rich, sweet filling."

"The filling is a revelation. It starts off as any standard cinnamon bun filling-brown sugar, cinnamon, butter, a bit of salt-but where things start to get a little offbeat is in the addition of a few spoons of instant vanilla pudding mix. A rich source of modified food starch, the sneaky powder makes the filling fluid and glossy, remaining miraculously ooey-gooey even 24 hours later."

A giant cinnamon roll impresses through sheer size with an overflowing spiral of sticky, gooey filling and fluffy bread. The dough is milk-bread-adjacent, comes together easily in a stand mixer, and uses milk powder and tangzhong to achieve a cottony, tender crumb that remains sturdy enough to contain a rich filling. The filling pairs brown sugar, cinnamon, butter, and salt with instant vanilla pudding mix; the pudding’s modified food starch creates a fluid, glossy filling that stays ooey-gooey even after 24 hours. The frosting is intentionally modest but can be doubled or tripled. Best eaten within six hours; briefly microwaving at 50% power revives texture without melting the frosting.

Read at Epicurious