Giant Cinnamon Roll with Chili

Updated at: Wed, 11 Dec 2024 08:53:58 GMT

Step 1

Add eggs, butter, sugar, warm milk and instant dry yeast to a large mixing bowl (or stand mixer). Combine.

Step 2

Add salt and flour. Continue mixing.

Step 3

Once combined, knead (increase speed of stand mixer) for 5-7 minutes. The resulting dough should be sticky. Feel free to add up to 1/2 cup (68 grams) of flour to dry out the dough.

Step 4

Cover the dough and set aside to rise and double in size (proof). This should take at least 30 minutes. Create the filling while dough is proofing.

Step 5

Combine butter, brown sugar, cinnamon, and nutmeg

Step 6

Flour a large work surface and with a rolling pin, roll the dough into a large rectangle. 24” x 16” is sufficient.

Step 7

Spread all the filling into an even layer on top of your dough.

Step 8

Tightly roll the dough into a jelly roll style

Step 9

Cut the roll in half lengthwise and place in your greased baking dish of choice. Place in such a way that it will create a round platform.

Step 10

Cover and allow cake to proof for 20 minutes

Step 11

Preheat oven to 375 degrees Fahrenheit

Step 12

When cake is done proofing, pour the warm coconut cream over the cake so it is soaked.

Step 13

(Optional) To create an indent in the middle of the cake, you will need to weigh it down. This can be done a myriad of ways but we used an oven safe bowl filled with uncooked rice.

Step 14

Bake for 20 minutes. As usual, baking time may vary depending on the pan or the thickness of the cake. You may wish to cook longer to brown to your satisfaction.

Step 15

Combine the softened cream cheese, butter, maple extract, and powdered sugar

Step 16

When finished baking and properly cooled, spread or pour the frosting over the rolls.

Step 17

Assuming the chili is already made, put that on top!

Step 18

Enjoy!

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