giant

Here's what you need: unsalted butter, whole milk, granulated sugar, active dry yeast, all-purpose flour, baking powder, salt, butter, light brown sugar, ground cinnamon, cream cheese, butter, whole milk, vanilla extract, powdered sugar

Giant Cinnamon Roll Recipe By Tasty

unsalted butter, melted,

milk,

sugar

pack active dry yeast

all-purpose flour, divided

baking powder

salt

butter, softened

brown sugar

cinnamon

oz cream cheese, softened

butter, melted

milk

vanilla extract

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Tasty

Giant Cinnamon Roll Recipe by Tasty

Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.

In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.

Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.

After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.

Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.

Roll the dough out into a large rectangle, about ½ inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.

Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.

Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.

Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.

Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.

Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.

While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.

Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.

https://vid.tasty.co/output/45339/mp4_640x640/1501267466

The recipe consists of 3 parts; the shortbread biscuit base, followed by a sticky sweet date caramel and a smothering of vegan chocolate. I&#039;ve used store bought vegan dairy-free &quot;milk&quot; chocolate for this recipe because I wanted to keep it as quick as possible. But if you can&#039;t find any dairy-free chocolate, you could always go for a dark chocolate coating (most dark chocolates are vegan by default, just be sure to check the labels!).

Giant Twix Bar (Vegan)

almonds

½ tsp Himalayan pink salt

tsp vanilla extract

creamed coconut (or coconut butter, melted)

coconut oil (melted)

maple syrup

medjool dates (pitted)

plant-based milk

light tahini

tbsp maca powder

tbsp coconut oil (melted)

chocolate

To make the shortbread base begin by preheating your oven to 150°C.

Add the ground almonds and salt to a large bowl and stir.

In a separate bowl combine the maple syrup, coconut oil, vanilla extract and creamed coconut. Gently mix using a fork or a whisk.

Add the wet ingredients to the dry ingredients and bring them together into a dough using your hand.

Once the dough is smooth, roll it into a large ball, cover and place in the fridge to chill for an hour or so.

Roll out the dough between 2 sheets of parchment paper to approximately ½ inch in height.

Cut the shortbread biscuits to size (slightly less than the diameter of your loaf tin), and pierce each biscuit using a fork.

Bake for 15-20 minutes and allow to cool completely.

To make the caramel add all the ingredients to your high speed blender and blitz until smooth without lumps.

Line your bread/baking tin with 2 large strips of parchment paper, ensuring it covers the entire surface. Secure the sides with clips or tape.

Melt ⅓ of the chocolate by placing it into a bowl which sits on top of a saucepan of simmering water. (ensure no water gets into the chocolate).

Pour the chocolate into the base of your tin and tap the tin on your work bench to get rid of any air bubbles. Place in the fridge to set for at least 30 minutes or until set.

Add the caramel (holding back approximately 2 tablespoons) on top of the chocolate a spread out using your spatula.

Add a layer of the shortbread biscuits, followed by the remaining 2 tablespoons of caramel which act a s a glue to secure the next layer. Add a second layer of shortbread biscuits.

Melt another ⅓ of your vegan chocolate and pour in on top and down into the edges of the chocolate.

Freeze for a minimum of 4 hours (or overnight).

Gently remove the twix log from the tin, removing the parchment paper. If the caramel looks uneven, you can smooth it out using a spatula.

Very carefully sit the twix on top of two glasses in order to elevate it before covering in chocolate.

Melt the remaining ⅓ of vegan chocolate and pour on top of the twix log, working quickly to smooth out the sides with your spatula.

Use a spoon to swirl the top of the log to give that real chocolate bar effect.

Refrigerate until the chocolate has set.

To cut, heat your knife in some hot water to help it melt through the top layer without the chocolate breaking apart.

tore in an airtight container in your fridge and consume within a week, or alternatively freeze.

This giant burrito recipe creates a burrito that's the size of your forearm, uses eight tortillas, and can be eaten for breakfast, lunch, and dinner.

Giant Burrito Recipe

rice

salsa, divided

scallions, chopped

lime, juiced

black beans,

flour tortillas

avocado,

sour cream,

cilantro,

Place the rice, 1 cup of the salsa, most of the scallions, and the lime juice in a bowl. Mix to combine.

In another bowl, mix the black beans and the remaining 1 cup of salsa.

Place the tortillas on a parchment paper-lined sheet pan. Spread out the tortillas and overlap them slightly to make one big tortilla.

Place 2 cups of cheese under the flaps of the tortillas and all over the top of the tortillas. Place the sheet pan in a 400 F oven for 5 minutes to melt the cheese.

Along a horizontal line in the middle of the giant tortilla, place the rice mixture followed by the bean mixture, avocado, and finally the sour cream.

Fold one side of the tortilla over the layers of filling and fold in the edges. Continue to roll to form a burrito.

Top the burrito with the remaining 2 cups of cheese and bake it for 10 minutes.

Garnish with the remaining scallions, sour cream, and cilantro on top and enjoy!

Top 3 giant recipes from across the web

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Top Tags

Giant Cinnamon Roll Recipe By Tasty

Giant Twix Bar (Vegan)

Giant Burrito Recipe

Top 3 giant recipes from across the web

The most viewed giant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Giant Cinnamon Roll Recipe By Tasty

Giant Twix Bar (Vegan)

Giant Burrito Recipe

The most viewed giant recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine