"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."
"Since the bun is the main protagonist, the frosting is admittedly a modest supporting actor. But if you're a frosting-or-nothing type of person, double it (or even triple it, you crazy thing) for an even more extravagant experience. The cinnamon bun is best eaten within 6 hours of making it. Should it hang around longer, give it the shortest of zaps in a microwave on 50% power, just enough to bring it back to life but not long enough to melt the frosting."
The giant cinnamon roll is oversized, yielding an overflowing bun with a spiral of sticky, gooey filling and fluffy bread. The dough is milk-bread-adjacent, mixed in a stand mixer; milk powder and tangzhong yield a cottony, tender crumb that remains sturdy enough to contain rich, sweet filling. The filling combines brown sugar, cinnamon, butter, salt and a few spoons of instant vanilla pudding mix; the pudding's modified food starch keeps the filling fluid, glossy and ooey-gooey even after 24 hours. Frosting is intentionally modest but may be doubled or tripled. Serve within six hours or briefly microwave at 50% power to revive.
Read at Bon Appetit
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