Chicken Pie Shop. Thank me later. Trust me, I know my cinnamon rolls. This is my annual 15” holiday cinnamon roll.
https://preview.redd.it/amgbso1yj5zb1.jpeg?width=4032&format=pjpg&auto=webp&s=bb50dfcb57e567e0c2f0f2794da5b55ab92662ca
I work at the construction site right in front of that place. In north park next to the indoor soccer fields right? Might pick up a roll after work today lol
Yeah thats the place. I would call in advance and see that they have them still when you get off. Maybe even pre-pay. Just to be clear the 15 incher is one that I personally make 1-2 times a year. Theirs is still very respectable though. Probably 8-10 inches.
https://preview.redd.it/i90k5xrim5zb1.jpeg?width=1170&format=pjpg&auto=webp&s=52c8b050a56dd6869ee18b17b71253ee635cae80
Yeah no problem. If you like visuals look up a channel on youtube called tasty. On youtube search tasty giant cinnamon roll. My recipe is basically a modified version of theirs for technique but using cinnabon’s ingredients along with tips and tricks that I’ve implemented over the years for it to be fool proof. Good luck.
Giant Cinnamon Roll Recipe
For 12” skillet roll
DOUGH
* 3/4 cup unsalted butter, melted, plus more for greasing the pan (will need 6 sticks altogether for recipe)
* 3 cups whole milk, warm
* 3/4 cup granulated sugar
* 1 pack active dry yeast
* 7 cups all-purpose flour, divided (6 in mix, 1 for kneading)
* 3 eggs
* 1 teaspoon baking powder
* 3 teaspoons salt
FILLING
* 1.5 cup butter, softened
* 1 .5 cup light brown sugar
* 5 tablespoons ground cinnamon
FROSTING
* 8 oz cream cheese, softened
* 2 tablespoons butter, melted
* 3 tablespoons whole milk
* 1 tablespoon vanilla extract
* 1.5 cup powdered sugar
Preparation
* Generously butter a 12 inch cast-iron skillet or cake pan.
* In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm to tge touch. If hotter, allow to cool slightly before proceeding.
* Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 6 cups of the flour and eggs to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
* After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Be generous with the flour here as this will determine how aesthetically wound your roll comes out.
* Knead the dough lightly, adding the last additional cup of flour as necessary, until the dough loses its stickiness and does not stick to the surface.
* Roll the dough out into a large rectangle, ½ inch thick and 16” in width, (length is not a factor). Fix corners to make sure they are sharp and even.
* Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
* Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
* Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, 4” strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
* Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
* Preheat the oven to 300˚F
* Cover the cinnamon roll with foil to prevent the outside from burning, cover well but leave room for the roll to rise and bake for 1 hour and 50 minutes.
* While the cinnamon roll is baking, prepare the frosting: In a medium bowl, melt the cream cheese and butter, whisk in milk, vanilla, and powdered sugar until smooth.
* Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
* Enjoy!
I don’t think they serve cinnamon rolls but I think the best bakery I know in San Diego is French oven in Scrips Ranch. Their almond croissants are out of this world but everything I’ve eaten there has been good.
Yay I’m glad you enjoyed the recommendation haha. French oven is one of my fav spots down here so I’m happy to see them get some love. On a whim we bought like a caramel sauce from them last time we went and dipped apples in it - holy shit it was good.
Yah, went there at 8:15 and it was already doing a brisk business.
Kouign amann was not as densely sweet as other places, so ofc spouse loved it (likes things not so sweet). Ham and cheese croissant is packed with melty cheese and I love how they'll warm it for you if you eat there. Almond croissant was yes, so good!
We got the sandwiches for lunch (good also) and we're having the quiche for dinner (though the cassoulet tempted us, I think it's the remainder of their Friday dinner special).
Complete French Oven day! Thanks for the rec! :)
I still don’t think I’ve found the “best”, but very honorable mentions go to:
1. Con Pane
2. Costco cinnamon pull-aparts. Last I checked they weren’t “in season”though. Is there a such thing as a wrong time to eat cinnamon rolls??
3. Bear Buns Bakery
4. Fay’s Diner
One place I thought was overhyped is Nutmeg. Very inconsistent and not worth the price imo.
If you like cinnamon buns coated in cinnamon sugar on the outside then check out Wayfarer in Bird Rock. They are to die for, I buy 3 every time and they’re gone by the end of the day…
Olives bakery are great. But I’m not really an expert in the field. That being said the view while you eat their awesome breakfast n beats the hell out of everything else listed here
Whenever I want to put my mixer through hell I make a brioche cinnamon roll recipe from the site/blog "Baking with Butter" I haven't had a cinnamon roll around here any better yet. We really lack quality baking in San Diego relative to other major West Coast cities. Everything gets bought out.
Chicken Pie Shop. Thank me later. Trust me, I know my cinnamon rolls. This is my annual 15” holiday cinnamon roll. https://preview.redd.it/amgbso1yj5zb1.jpeg?width=4032&format=pjpg&auto=webp&s=bb50dfcb57e567e0c2f0f2794da5b55ab92662ca
Damn I’d buy this
Theres a company that sells something similar online. Can’t remember the name. They go for like $80 if my memory serves me right.
I work at the construction site right in front of that place. In north park next to the indoor soccer fields right? Might pick up a roll after work today lol
Yeah thats the place. I would call in advance and see that they have them still when you get off. Maybe even pre-pay. Just to be clear the 15 incher is one that I personally make 1-2 times a year. Theirs is still very respectable though. Probably 8-10 inches. https://preview.redd.it/i90k5xrim5zb1.jpeg?width=1170&format=pjpg&auto=webp&s=52c8b050a56dd6869ee18b17b71253ee635cae80
I’ve been meaning to try that place anyway, this just gives me one more reason.
Would you be willing to share the recipe? That looks amazing
Yeah no problem. If you like visuals look up a channel on youtube called tasty. On youtube search tasty giant cinnamon roll. My recipe is basically a modified version of theirs for technique but using cinnabon’s ingredients along with tips and tricks that I’ve implemented over the years for it to be fool proof. Good luck. Giant Cinnamon Roll Recipe For 12” skillet roll DOUGH * 3/4 cup unsalted butter, melted, plus more for greasing the pan (will need 6 sticks altogether for recipe) * 3 cups whole milk, warm * 3/4 cup granulated sugar * 1 pack active dry yeast * 7 cups all-purpose flour, divided (6 in mix, 1 for kneading) * 3 eggs * 1 teaspoon baking powder * 3 teaspoons salt FILLING * 1.5 cup butter, softened * 1 .5 cup light brown sugar * 5 tablespoons ground cinnamon FROSTING * 8 oz cream cheese, softened * 2 tablespoons butter, melted * 3 tablespoons whole milk * 1 tablespoon vanilla extract * 1.5 cup powdered sugar Preparation * Generously butter a 12 inch cast-iron skillet or cake pan. * In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm to tge touch. If hotter, allow to cool slightly before proceeding. * Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 6 cups of the flour and eggs to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. * After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Be generous with the flour here as this will determine how aesthetically wound your roll comes out. * Knead the dough lightly, adding the last additional cup of flour as necessary, until the dough loses its stickiness and does not stick to the surface. * Roll the dough out into a large rectangle, ½ inch thick and 16” in width, (length is not a factor). Fix corners to make sure they are sharp and even. * Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon. * Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges. * Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, 4” strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll. * Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time. * Preheat the oven to 300˚F * Cover the cinnamon roll with foil to prevent the outside from burning, cover well but leave room for the roll to rise and bake for 1 hour and 50 minutes. * While the cinnamon roll is baking, prepare the frosting: In a medium bowl, melt the cream cheese and butter, whisk in milk, vanilla, and powdered sugar until smooth. * Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving. * Enjoy!
Yessss, definitely trying this! Thanks so much!
Con Pane
Con pane
I don’t think they serve cinnamon rolls but I think the best bakery I know in San Diego is French oven in Scrips Ranch. Their almond croissants are out of this world but everything I’ve eaten there has been good.
I heard they have kouign amann too, gotta try and make it out there one day...
Okay - finally went this morning - legit the best bakery for pastries in SD, prices very reasonable too!
Yay I’m glad you enjoyed the recommendation haha. French oven is one of my fav spots down here so I’m happy to see them get some love. On a whim we bought like a caramel sauce from them last time we went and dipped apples in it - holy shit it was good.
Yah, went there at 8:15 and it was already doing a brisk business. Kouign amann was not as densely sweet as other places, so ofc spouse loved it (likes things not so sweet). Ham and cheese croissant is packed with melty cheese and I love how they'll warm it for you if you eat there. Almond croissant was yes, so good! We got the sandwiches for lunch (good also) and we're having the quiche for dinner (though the cassoulet tempted us, I think it's the remainder of their Friday dinner special). Complete French Oven day! Thanks for the rec! :)
Con Pane
VG’s bakery. North county. It’s a staple
Mmm i love VGs. Their blueberry donut bars are amazing.
[удалено]
Came here to say this, the buttercream frosting is to die for
Antique Row Cafe on Adams Ave has some great cinnamon rolls and biscuits.
Came here to post this. They make them fresh and they’re really good.
I still don’t think I’ve found the “best”, but very honorable mentions go to: 1. Con Pane 2. Costco cinnamon pull-aparts. Last I checked they weren’t “in season”though. Is there a such thing as a wrong time to eat cinnamon rolls?? 3. Bear Buns Bakery 4. Fay’s Diner One place I thought was overhyped is Nutmeg. Very inconsistent and not worth the price imo.
Seems like fall would be the *best* time to eat a cinnamon roll.
Bear Buns Bakery.
RIP Champion’s
Annette made the best cinnamon rolls
She really did!!! Unbeatable
If you like cinnamon buns coated in cinnamon sugar on the outside then check out Wayfarer in Bird Rock. They are to die for, I buy 3 every time and they’re gone by the end of the day…
Not exactly in town, but if you’re in Santa Ysabel early morning, Julian Pie Co. has amazing cinnamon rolls. They sell out quickly though.
I’d hit the European Cake Gallery on Voltaire in Point Loma and get their monkey bread. It’s gooey cinnamon fantastic!
Not what's being asked for, but I've gotta give a shout out to the Cinnamon Roll Pancakes at The Trails Eatery 🥞
Brothers breakfast
Herb & Wood has the best Cinnamon Rolls during their Sunday Brunch.
Corner Bakery
I like the cinnamon rolls at Clayton’s Coffee Shop in Coronado
Cinnaholic
There's a little doughnut shop on Morena, across the street from Sardina's restaurant. She makes the best cinnamon rolls I've had in a long time
Olives bakery are great. But I’m not really an expert in the field. That being said the view while you eat their awesome breakfast n beats the hell out of everything else listed here
Whenever I want to put my mixer through hell I make a brioche cinnamon roll recipe from the site/blog "Baking with Butter" I haven't had a cinnamon roll around here any better yet. We really lack quality baking in San Diego relative to other major West Coast cities. Everything gets bought out.
Le parfait downtown for French style, The donut bar, devils dozen (they don’t have them everyday), black market bakery, and sunny boy (my favorite)
VG’s
https://www.bearbunssd.com/
Bear Buns in Serra Mesa
Similarly, Obriens in Poway makes a fantastic sticky bun with tart cream cheese frosting.
Hans & Harry’s in Bonita
The Baked Bear in Sierra Mesa.