Giant Orange Cranberry Cinnamon Roll

Ingredients

• 3 ½–4 cups bread flour
• ¼ cup sugar
• 2 ¼ teaspoons (or 1 sachet) instant yeast
• 1 ¼ teaspoons salt
• ¾ cup warm water
• ½ cup warm milk
• 3 tablespoons vegetable oil
• 1 egg
• ----For the filling----
• 1 cup brown sugar
• 1 ½ tablespoons cinnamon
• 2 teaspoons flour
• ¼ teaspoon salt
• 1 orange, zested
• 1 cup chopped pecans
• 1 cup dried cranberries
• 6 tablespoons melted butter
• ----For the icing----
• ¼ cup cream cheese
• 1 cup icing sugar
• 2–4 tablespoons milk
• ½ teaspoon vanilla extract

Directions

1. In a large bowl or the bowl of your stand mixer fitted with a hook attachment, combine 3 ½ cups of flour with the sugar, instant yeast, and salt. Make a well in the centre and add in the water, milk, vegetable oil, and egg. Stir into a shaggy dough then knead until the dough is smooth and springy, about 4 to 5 minutes, adding more flour as needed.
2. Form the dough into a ball and transfer it into a lightly greased bowl. Place a dinner plate over top and place the dough in a warm spot to rise for 1 ½ to 2 hours or until doubled in volume.
3. Meanwhile, make the filling by stirring together the sugar, cinnamon, flour, and salt. Add in the orange zest, pecans, and cranberries and mix well to evenly combine. Stir in the butter and set aside.
4. When the dough has risen, lightly grease a 9-inch springform pan or deep cake pan with non-stick cooking spray. Line the bottom with a round of parchment paper to ensure nothing sticks.
5. Punch the dough down and turn it out onto a lightly floured surface. Roll the dough into roughly a 12- by 18-inch rectangle. Evenly spread the cinnamon filling over the dough. Cut the dough into six 3- by 12-inch strips. Roll up one strip of dough into a coil. Place that coil onto another strip of dough and continue rolling around the coil to form a large cinnamon roll shape. If any filling falls out, don’t worry. You can stuff it back in.
6. Carefully transfer the large cinnamon roll into the prepared pan. Loosely cover with plastic or a clean kitchen towel and place back into a warm spot for another hour or so until puffy
7. Heat the oven to 350ºF. Uncover the risen roll and bake for 35 to 45 minutes or until golden and springy and the internal temperature reaches 190ºF. Set aside to cool slightly.
8. Meanwhile, prepare the icing by beating together the cream cheese, icing sugar, 2 tablespoons of milk, and the vanilla extract. If needed, add more milk to reach a thick, drizzly consistency.
9. Unmold or turn out the roll and drizzle over the icing before serving.