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Giant Cinnamon Roll with Chili

Delicious, gooey cinnamon rolls. This recipe does not include instructions for the chili
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Prep Time 30 minutes
Cook Time 25 minutes
Rise Time 50 minutes
Total Time 1 hour 45 minutes
Servings 12 servings

Ingredients
  

  • chili

For The Dough

  • 4 1/2 cups all-purpose flour
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/3 cup salted butter melted
  • 2 1/2 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 2 large eggs

For The Filling

  • 1 cup brown sugar
  • 1/2 cup coconut cream
  • 1/2 cup salted butter
  • 2 tablespoons cinnamon
  • dash of nutmeg

For The Frosting

  • 2 cups powdered sugar
  • 6 ounces cream cheese (softened)
  • 1/3 cup salted butter (softened)
  • 1/2 tablespoon maple extract (or vanilla)

Instructions
 

Creating the Dough

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

Mixing the Filling

  • Combine butter, brown sugar, cinnamon, and nutmeg

Creating the cake

  • Flour a large work surface and with a rolling pin, roll the dough into a large rectangle. 24” x 16” is sufficient.
  • Spread all the filling into an even layer on top of your dough.
  • Tightly roll the dough into a jelly roll style
  • 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.
  • Cover and allow cake to proof for 20 minutes
  • Preheat oven to 375 degrees Fahrenheit
  • When cake is done proofing, pour the warm coconut cream over the cake so it is soaked.
  • (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.
  • 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.

Make the Frosting

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

Assembly

  • When finished baking and properly cooled, spread or pour the frosting over the rolls.
  • Assuming the chili is already made, put that on top!
  • Enjoy!