This Mini Egg Giant Cinnamon Roll combines the comforting warmth of a cinnamon roll with the irresistible crunch of chopped chocolate eggs. Fresh out of the oven, it’s wonderfully sticky, gooey, and packed with rich, chocolaty flavors, making each bite a decadent experience.
Why You’ll Love This Recipe:
- Irresistibly Gooey: The melted butter and sugar create a sticky, sweet filling that pairs perfectly with the spice of cinnamon.
- Chocolate Twist: Chopped Mini Eggs add a delightful chocolatey crunch that elevates this from a traditional cinnamon roll to a festive treat.
- Perfectly Soft Dough: The yeast dough is tender and fluffy, creating the perfect base for the rich filling and creamy topping.
Perfect Occasion: This giant cinnamon roll is perfect for special breakfasts, brunches, or as a festive treat during the Easter season. It’s also a great choice for potlucks or as a comforting weekend bake.
Decoration Tips:
- Extra Chocolate: For chocolate lovers, add more chopped Mini Eggs on top of the frosting for an extra chocolaty bite.
- Dust with Cinnamon: A light dusting of cinnamon over the frosting can enhance the aroma and add a beautiful contrast.
- Serve Warm: To maximize the gooeyness, serve the cinnamon roll warm, allowing the chocolate and frosting to meld deliciously.
Ingredients:
For the Yeast Dough:
- 250 ml lukewarm milk
- 60g sugar
- 80g melted butter
- 1/2 cube fresh yeast (or 1 packet dry yeast)
- 500g flour
- A pinch of salt
- 1 egg
For the Filling:
- 150g melted butter
- 150g sugar
- 1 tbsp cinnamon
- Chopped Mini Eggs (quantity as desired)
For the Topping:
- 150g cream cheese
- 100g powdered sugar
- A dash of cream
- Chopped Mini Eggs for decoration
Preparation:
- Yeast Dough:
- Combine lukewarm milk, sugar, and melted butter. Add crumbled yeast, stir, and let it activate for about 10 minutes.
- Mix in flour, salt, and an egg to form a smooth dough. If sticky, add more flour. Let the dough rise covered in a warm place until it doubles in size, about 1.5 hours.
- Assembly:
- Roll out the dough into a 60cm x 40cm rectangle on a lightly floured surface. Mix melted butter, sugar, and cinnamon, and spread over the dough. Sprinkle chopped Mini Eggs on top.
- Cut the dough into 5-6 cm wide strips and arrange in a spiral in a springform pan to form a giant roll. Bake at 160°C (fan) or 180°C (standard) for about 30 minutes.
- Topping:
- Blend cream cheese, powdered sugar, and cream until smooth. Spread on the cooled cinnamon roll and sprinkle with more chopped Mini Eggs.
Enjoy this chocolaty, sticky delight fresh from the oven for a truly unbeatable treat!
