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Giant Cinnamon & Cardamon Roll

60-70 mins Cook
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Indulge in the ultimate comfort treat and delight in a light, buttery dough infused with warming spices of aromatic cinnamon and fragrant cardamom, all rolled up into a colossal swirl of moreish goodness. Perfect for sharing (or not!), it’s an irresistible bake to treat yourself and your loved ones to! 

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Giant Cinnamon & Cardamon Roll

Giant Cinnamon & Cardamon Roll

agnesgempackfoods-ie
prep time
30 mins
cooking time
60-70 mins
servings
12
total time
1 h 30 mins

Equipment

  • small saucepan

  • medium bowl

  • large bowl

  • 20cm round springform tin

  • parchment paper

Ingredients

  • 280ml milk, plus 4 tsp

  • 220g butter, softened, plus extra for

  • greasing

  • 500g Gem plain flour, plus extra for

  • dusting

  • 1⁄2 tsp fine salt

  • 7g dried yeast

  • 1 egg, beaten

  • 1-2 tsp sunflower oil, for greasing

  • 170g Gem light muscovado sugar

  • 3 tbsp ground cinnamon

  • 70g Gem Gourmet sultanas

  • 65g Gem icing sugar

  • 3 tsp milk

  • 1 tsp vanilla extract

Instructions

1
Heat 280ml of milk and 30g of butter in a small saucepan until melted until butter is melted.
2
Mix the flour, salt and yeast in a bowl,then make a well in the centre.
3
Add the milk mixture and the beaten egg and mix to create a dough.
4
Knead on a lightly-floured surface for 5-10 minutes until the dough is smooth and stretchy.
5
Grease a large bowl with oil, add the dough, cover with cling film and leave to rise in a warm place until doubled in size.
6
Mix the remaining butter, brown sugar and cinnamon until well combined; set aside with melted butter.
7
Line a 20cm round springform tin with parchment paper and lightly grease the sides with melted butter.
8
On a lightly floured surface, knead the dough for a few times to knock the air out.
9
Roll the dough to a 40 x 30cm rectangle.
10
Spread over the cinnamon butter and sprinkle with the sultanas.
11
Cut the dough into four strips along the longest side then roll one strip into a rose shape.
12
Attach the second strip to the end of the first, then roll the second strip around the first spiral.
13
Repeat with the next two strips until you have a large spiral.
14
Transfer the dough to the cake tin, loosely cover with cling film and leave to rise in a warm space for 30 minutes.
15
Place the tin into a 190C/170C preheated oven and bake for 60-70 minutes, loosely covering with foil after 30 minutes.
16
Mix the icing sugar, milk and vanilla until smooth.
17
Once the roll is baked, spread the icing over the top with the back of a spoon.
18
Leave to cool in the tin for 30 minutes, then transfer to a plate and slice into wedges to serve.
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