Mini giant cinnamon egg: an unbeatable juicy and chocolatey delight

This Giant Mini Cinnamon Egg combines the comforting warmth of a cinnamon roll with the irresistible crunch of chopped chocolate eggs. Fresh from the oven, it's wonderfully sticky, gooey and bursting with rich, chocolatey flavors, making every bite a decadent experience.

Why you will love this recipe:

• Irresistibly gooey: Melted butter and sugar create a sticky, sweet topping that pairs perfectly with the spice of cinnamon.
• replaces the word nice with emptyuch of chocolate: Chopped mini eggs add a delicious chocolatey crunch that elevates this traditional cinnamon roll into a festive treat.
• Perfectly soft dough: The yeast dough is tender and moist, 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 over the Easter period. It's also a great choice for potlucks or as a comforting weekend bake.

Decorating Tips:

• Additional chocolate: For chocolate lovers, add more chopped mini eggs on top of the frosting for an even more chocolaty bite.
• Sprinkle with cinnamon: A light sprinkle of cinnamon on top of the icing can enhance the flavor and add a nice contrast.
• Serve hot : replaces the word nice with empty maximize the gooeyness, serve the cinnamon roll warm, allowing the chocolate and frosting to meld deliciously.

Ingredients:

For the yeast dough:

• 250 ml of lukewarm milk
• 60g of sugar
• 80 g melted butter
• 1/2 cube of fresh yeast (or 1 sachet of dry yeast)
• 500g flour
• A pinch of salt
• 1 egg

For the filling:

• 150g melted butter
• 150 g) sugar
• 1 tablespoon of cinnamon
• Mini chopped eggs (desired quantity)

For garnish :

• 150g of fresh cheese
• 100g powdered sugar
• A drizzle of cream
• Mini chopped eggs for decoration

Preparation:

1. Yeast dough:
   • Mix the lukewarm milk, sugar and melted butter. Add the crumbled yeast, stir and leave to act for about 10 minutes.
   • Mix flour, salt and an egg to form a smooth dough. If it is sticky, add more flour. Let the dough rise, covered in a warm place, until doubled in size, about 1 1/2 hours.
2. Assembly:
   • Roll out the dough into a rectangle measuring 60 cm x 40 cm on a lightly floured surface. Mix the melted butter, sugar and cinnamon and spread over the dough. Sprinkle the chopped mini eggs on top.
   • Cut the dough into strips 5 to 6 cm wide and arrange them spirally in a springform pan to form a giant roll. Bake at 160°C (fan) or 180°C (standard) for around 30 minutes.
3. Trim:
   • Mix cream cheese, powdered sugar and cream until smooth. Spread on cooled cinnamon roll and sprinkle with additional chopped mini eggs.

Enjoy this chocolatey, sticky delight fresh from the oven for a truly unbeatable treat!