Thank you so much to ALDI for sponsoring this post! All opinions are my own - thank you for supporting the businesses that keep Cloudy Kitchen going!
Hi hi! Holiday baking season is right around the corner. It’s my favourite time of year - I love when the weather gets colder and the days get all cozy - the perfect excuse for staying inside and baking seasonal treats all day.
ALDI invited me along to a beautiful holiday event in the city a few weeks ago - they filled an incredible loft in Manhattan with everything holiday related that you could think of, all available at ALDI - there was the most amazing cheese board spread, a wine and cheese pairing demo, gift ideas for almost anyone in your life, and also their line of holiday bakeware, including this incredible Crofton Stoneware Pie Dish that is only $7.99 (in stores from Nov 6th for a limited time)!
I am a sucker for a good piece of bakeware, but this Crofton Stoneware line from ALDI is particularly amazing - not only is it great quality, but it is incredibly affordable, which would make it the perfect thing to stock up on for holiday gifts. I love the idea of giving bakeware with something in it, or a recipe suggestion to make with it, and this giant cinnamon roll fills up the pie plate perfectly - to me, a giant cinnamon roll AND a pie dish is a pretty amazing gift to take along as a hostess gift for them to warm up and enjoy the next day, you could even take the frosting separately for them to add on themselves.
I am also a huge fan of coordinating my bakeware if I’m baking for an event, so the quality and affordability of the Crofton Stoneware line makes it just perfect for picking up a bunch of pieces that not only work well together but are great for taking from oven to table, making them functional to bake in and beautiful to serve in. I’m definitely going to be picking up a few bits and bobs for my holiday baking this year while I get all my ingredients!
I was super inspired by the pie dish to make this giant cinnamon roll! This would be the perfect thing to make for a Thanksgiving or Christmas morning breakfast - the dough can be made the night before and given an overnight rise, and then all you have to do in the morning is bake it up and add your cream cheese frosting and you have a super gooey, perfectly sweet breakfast that is amazing for feeding a crowd.
I have been playing around with a sour cream brioche for a while now, tweaking and tweaking, and have finally nailed it, and it made the perfect base for this big roll. The sour cream makes the dough unbelievably soft while still being easy to work with, and it provides moisture during baking that stops the cinnamon roll from drying out as it bakes. The dough does need a little more time mixing in order to develop the gluten to give the dough strength, but your mixer can do all of the work for you.
Once you have made the dough, the process of assembling the roll is fairly easy - you roll the dough out into a big rectangle, then spread it with a butter, brown sugar and spice mixture. Then you trim the edges up (an optional step but makes it a little cleaner), and cut the dough into long strips, which you roll up into one big roll, adding another strip as you use each up. The whole thing then gets popped into your baking dish and left to rise, then is baked until puffy and golden brown. The roll is left to cool just for a moment, before being loaded up with a super simple cream cheese frosting. The big swirls mean that the roll stays super gooey and delicious - it’s a super fun take on a standard cinnamon roll. I ended up cutting and serving it like a cake - it is so, so good.
A few wee tips:
The sour cream dough does take a little longer to mix than a regular brioche dough, so just keep checking - you want it to pass the window pane test where if you take a piece of dough and stretch it out, you can see the light through it without it breaking. I like to mix it in the stand mixer and then give it a few kneads on the counter top just to help smooth off the dough.
If you want to make this in the morning, after you have mixed the dough, cover the bowl and rest it overnight in the fridge rather than rising it at room temperature.
The quantity of flour in this has a huge impact on the finished dough, so bake this by weight for best accuracy of results.
Giant Sour Cream Brioche Cinnamon Roll with Cream Cheese Frosting
- Makes one large roll -
Sour Cream Brioche Dough
100g (1/4 cup plus 1 tbsp plus 1 tsp) whole milk, lukewarm
50g (1/4 cup) Baker’s Corner Granulated Sugar
2 1/4 tsp active dry yeast
1 tsp cinnamon
565g (3 3/4 cups) Baker’s Corner All-Purpose Flour
1 tsp vanilla
1 tsp salt
2 Simply Nature Organic Grade A Cage Free Brown Eggs, at room temperature, lightly beaten
90g (6 Tbsp) unsalted butter, melted and cooled slightly
200g (3/4 cup plus 1 Tbsp) sour cream, at room temperature
115g (1 stick) unsalted butter, at room temperature
150g (3/4 cup) light brown sugar
3 tsp cinnamon
1 tsp Stonemill Pumpkin Pie Spice
Pinch of salt
Cream Cheese Frosting
115g (1 stick) unsalted butter, at room temperature
225 (1 package) cream cheese, at room temperature
400g (3 1/4 cups) powdered sugar, sifted
Pinch of salt
- PROCESS -
SOUR CREAM BRIOCHE DOUGH
In the bowl of a stand mixer, combine the lukewarm milk, 2 Tbsp. of the sugar and the yeast. Stir to combine and then leave for 5-10 minutes or until foamy.
Add in the remaining 2 Tbsp. of sugar, cinnamon, flour, vanilla, salt, eggs, butter and sour cream. Fit the stand mixer with the dough hook, and mix on low until the dough comes together.
Increase the speed to medium low, and knead the dough for 25 minutes in the mixer until it is smooth and elastic. Turn it out onto your work surface and knead a few times by hand.
Form the dough into a ball and place into a bowl. Lightly cover the bowl with plastic wrap and leave to rise in a warm spot until doubled in size, approximately an hour. Alternatively, you can do the first rise overnight in the fridge (see notes).
FILLING AND ASSEMBLY
Place all of the filling ingredients into a small bowl and mix to combine.
Lightly grease a Crofton Stoneware Pie Dish (10” wide and 2” deep) with butter.
Turn the dough out onto a lightly floured surface, and roll into a rectangle 11”x22”, squaring off the sides and edges as you go to keep it as neat as possible.
Spread the surface of the dough with the filling mixture, and spread with an offset spatula. Using a pastry wheel or a sharp knife, trim the edges of the dough slightly to make a neat rectangle (this is an optional step but I like to do it when making rolls like this to keep the sides neat).
Measure the dough, and cut it lengthwise into four even strips (they should be just over 2” each) using a ruler and a pastry wheel.
Starting with one strip, roll it up into a tight spiral. Place the spiral onto the second strip, lining up the two ends, and wrap the second strip around the roll. Repeat with the remaining two strips of dough, keeping it neatly spiraled and tight.
Place the giant cinnamon roll into the prepared pie dish, and cover lightly with plastic wrap. Leave to rise for 30 to 45 minutes, until puffy, and when lightly poked with a fingertip, a small indentation that almost bounces back is left.
While the roll is rising, preheat the oven to 350°f / 180°c.
Place the roll in the oven and bake for 45 to 50 minutes, until deeply golden brown and the internal temperature registers as 200°f / 95°c. Remove from the oven and leave to stand for 10 to 15 minutes before frosting with the cream cheese frosting.
CREAM CHEESE FROSTING
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and cream cheese on medium speed until combined and creamy. Add the powdered sugar and salt, and mix until combined.
Spread onto the cinnamon roll using an offset spatula.
Store cinnamon roll leftovers at room temperature in an airtight container. Rewarm briefly in the microwave before eating if desired.