Mickey Christmas Cinnamon Roll
Mickey’s Once Upon a Christmas is such a fun holiday movie, perfect to put you in the spirit of the season. I wanted to make a recipe that would be perfect to combine with that movie and I came up with the Giant Mickey Christmas Cinnamon Roll. This is also inspired by the holiday offerings at Disney parks where they have different giant Mickey cinnamon rolls during the year.
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There are three stories shared in Mickey’s Once Upon a Christmas. The first is “Donald Duck Stuck on Christmas”. In this story, Donald is frustrated with his three nephews and their attitude toward family and Christmas. But the boys learn the value of the holiday after having to relive the day over and over again. The second story is “A Very Goofy Christmas”. In this story, we follow the adventures of Goofy and Max as they work to get Santa’s letter into the mail on time as well as testing their belief in the magic of the holiday. The last story is “Mickey and Minnie’s Gift of the Magi”. This final story is about the sacrifices we make for those we love.
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Giant Mickey Christmas Cinnamon Roll Recipe
Since Mickey is our main star of the shows and the “mouse that started it all”, I wanted to focus on Mickey. The giant cinnamon roll uses the same recipe as my original Cinnamon Roll recipe but has been adapted for this shape. I also use a glaze instead of frosting. The trickiest part of this recipe is making the huge Mickey head. In order to accomplish this, you must roll one cinnamon roll then add it to another strip of the dough and continue to roll. The result was so much fun and quite impressive. We cut the giant cinnamon roll into pieces to serve. It was a perfect accompaniment to the movie which we enjoyed watching to kick off the holiday season.
- 1 cup lukewarm milk, 100 to 110 degrees
- 2 large eggs, at room temperature
- 1/3 cup salted butter, cut up
- 4 1/2 cups All-Purpose Flour
- 1 tsp. salt
- 1/2 cup granulated sugar
- 2 1/2 tsp. instant yeast or active dry yeast
- 1/3 cup salted butter, softened
- 1 cup brown sugar, packed
- 3 tbsp. ground cinnamon
- 1/2 cup powdered sugar
- 1/2 cup milk
- 1/4 tsp. vanilla, clear in color
- 1 cups confectioners' sugar
- 1 1/2 tbsp. milk
- Mix together and knead all of the dough ingredients, by hand, mixer, or bread machine, to make a smooth, soft dough.
- Place the dough in a lightly greased bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it's nearly doubled in bulk.
Fill and shape:
- Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 16" x 21" rectangle.
- Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
- Cut the dough into five equal pieces, cutting from the short side (in order to keep the pieces as long as possible).
- Starting with a short end, roll the dough. Keep two from single pieces for the ears. For the head, after rolling one piece, place it on the end of another strip and continue to roll. Finish with the third piece so you have a nice large head for Mickey.
- Place the head on a parchment or silicone mat lined cookie sheet and using a little water, place the ears on top of the head.
- Cover the pan and let the buns rise until they're nearly doubled, about 30 minutes.
- While the buns are rising, preheat the oven to 400°F.
- Uncover the buns, and bake them until they're golden brown, about 20-25 minutes, until thermometer reads 200 degrees. Be sure to test the dough and not the filling. While the buns are baking, make the glaze and icing.
- To make the glaze, combine the powdered sugar and milk. You may need to add more of either ingredient until you have the consistency you are looking for, the glaze should be pourable but not completely liquid, it should be the slightly thick.
- When the cinnamon roll has cooled for about 10 minutes, pour the glaze over the entire cinnamon roll. Use a pastry brush to ensure the entire cinnamon roll is evenly coated.
- Combine the powdered sugar and milk. Split the icing into two batches and color one red and the other green. Once the cinnamon roll is cool, put the icing into a piping bag and pipe stripes in red in one direction and stripes of green in the opposite direction.
Adapted from King Arthur Flour
It’s the most wonderful time of the year – time for the annual 25 Days Of Christmas Movies Blog Hop! #ChristmasMoviesHop
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