11K Shares
Be sure to check out my other popular Disney Parks recipes! Like:
- Dole Whip
- Le Fou’s Brew
- Churros
- Poultry Palace Baked Drumsticks
- Churro Toffee
- Ronto Wraps
- Blue Milk
- Pixar Pier Frosty Parfait
- The Grey Stuff
My mother has a saying she likes to use when she describes me. She says, “Ashley likes to take a story, and make it better.” I.E., I over embellish everything. Here is one such story. If you want to skip to the recipe for Gastons Tavern Cinnamon Roll, just scroll on :).
When trying to convince my family to take a Disney World vacation with me, I was trying to pitch the Disney Dining Plan. My mom was concerned that the plan only included 2 meals and not 3 (the amount of meals a normal person usually eats in a day). I assured her that she could use a snack credit for breakfast, and that Starring Rolls Cafe (RIP) at Disney’s Hollywood Studios had cinnamon rolls “as big as your head”.
Well, when we got there, the cinnamon rolls were quite underwhelming. They were only the size of a head if that person were, say, a baby.
Needless to say, my mom was not very impressed and I got called out on my over-exaggeration. Oh well. It worked didn’t it? I was already AT Disney World…
Lucky for me though, the next year, Gaston’s Tavern opened, which advertized giant cinnamon rolls. I, of course, told my mother this — she rolled her eyes. BUT it was actually true! They are HUGE! They fill a whole plate and they are super tall. It’s like a giant cube of dough, cinnamon, icing, butterscotchy goodness. I knew I had to make this confection for myself at home. So, there was born a Gastons Tavern Cinnamon Roll in my very home — and it can be in yours too!
Some of the equipment I use for this recipe: A Cheese Knife (weird I know) to cut the rolls. It doesn’t catch on the dough and makes a clean line. A French Style Rolling Pin to get all the edges nice and flat. And a Silicone Spatula to smooth that sugary-butter goodness all over the place!
See below for the video and the complete recipe!
If you are looking for the perfect beverage to accompany your cinnamon roll, check out my recipe for Le Fou’s Brew — also from Gaston’s Tavern!
| Servings | Servings |
Ingredients
Dough
- 1 1/2 Cups Milk
- 1/2 Cup Butter
- 6 1/2 Cups All Purpose Flour Divided
- 2 Packets Rapid Rise Yeast .25 oz Packets
- 1/2 Cup Sugar
- 1 Teaspoon Salt
- 1/2 Cup water
- 2 Large Eggs
- 1/4 Cup Melted Butter
Filling
- 2 Cups Brown Sugar
- 2 Tablespoons Cinnamon
- 1 Cup Butter Softened
Cream Cheese Frosting
- 1 8 oz Pack Cream Cheese
- 1/4 Cup Butter
- 2 Cups powdered sugar
- 1 Teaspoon Vanilla
- 3 Tablespoons heavy whipping cream
Butterscotch Topping
- 1/2 Cup Brown Sugar
- 4 Tablespoons Butter
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla
- 1/2 Cup heavy whipping cream
Ingredients Dough
Filling
Cream Cheese Frosting
Butterscotch Topping
|
|
Instructions
Start out by melting the 1/2 cup of butter with the milk.
Remove from heat once the butter has melted, and allow to cool slightly.
Next, grab your mixer and add 2 1/2 cups of flour, yeast, sugar, and salt. Mix.
Then add your water and eggs, as well as the warm butter/milk mixture from earlier. Mix well.
Now we want the dough to come together. Add the remaining flour 1/2 cup at a time. When the dough starts to form a ball, it's ready!
Trade out your mixing blade for a dough hook (or kneed by hand if you're a super hero). Mix with the hook for 5 minutes.
Grab the dough out of your bowl, sprinkle some flour in the bowl, and plop the dough back in the same bowl to rise (another bowl to rise in? more dishes? ain't nobody got time for that). Let rise 10 minutes
Meanwhile, get your filling ready. Put the brown sugar, cinnamon, and softened butter into a bowl. Mix well. I ended up using my hands just to get that spreadable consistency I was looking for.
Roll out the dough into a long rectangle. You want it to be much longer than it is wide to achieve the giant size.
Spread the filling evenly across the whole surface.
Starting at a short end, roll the dough like a jellyroll.
Make a cut in the very center of the long roll, and then two cuts about 6 inches from the center on either side.
Place both the rolls, swirl down, in a greased 9x13 pan.
Don't waste the remaining dough! I cut the rest of the dough into normal size rolls and put them in another pan to cook afterwards.
Melt 1/4 cup butter and drizzle over your dough. Allow your rolls to rise for 30 minutes.
Preheat your oven to 375 Degrees F. Bake (the large rolls) for 20 minutes. Then cover loosely with foil and bake another 10 minutes. This will help the inside finish baking without burning the top.
While the rolls are baking, get your toppings ready.
In a saucepan, add your cream cheese and 1/4 cup butter. Melt.
Next add the powdered sugar and stir. Once incorporated, add the vanilla and salt. Put aside
In a saucepan, add the brown sugar, butter, and cream. Bring to a boil and maintain for 5 minutes stirring frequently. Remove from heat.
Add the salt and vanilla. Put aside.
Now grab a giant roll and put it on it's own plate like the king it is. Drizzle copious amounts of cream cheese frosting in one direction, then drizzle with butterscotch in the other direction. Just for presentation pizzazz. And Viola! Your very own Gaston's Tavern Giant Cinnamon Roll. Phewf!
Share this Recipe
11K Shares
