I'm Tessie Chefcheck.

And I'm Shilpa Oskokovic.

We are both senior test kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's Book Club, but it's for baking.

We're creating the nerdiest and most wholesome corner of the baking internet.

Every month, we publish a recipe on bonapete.com that introduces a baking concept we think you should know.

Then you'll bake, send us any questions you have or pictures

of your finished creations. And we'll get together here on the podcast to talk about the recipe.

But before we get into today's recipe, Shilpa, do you want to tell us a little bit about

December's recipe? It is perhaps the most holiday recipe of all holiday recipes. We're going to be making a Black Forest Pavlova. And it's really beautiful and dramatic and like a large format version at that. The recipe is live now on Bon Appetit.com. And we'll tell you a bit more about it at the end of this episode. She is very big and beautiful, I can confirm.

But today we're going to be talking about this epic, mind-blowing delight that is also giant.

It is Shilpa's giant cinnamon roll.

Shilpa, this is a really fun twist, white a recipe development process.

But first of all, why a gigantic cinnamon roll?

I mean, why not? It was so fun, you know? This one I just wanted for pure fun. I said,

I mean, it turned out there was quite a few techniques that were embedded into the finished

results, but I really wanted to do something just silly and fun and festive.

There you go. I love it. Okay, so Shilpa, we're going to cue the music, and do you want to walk us

through the basic steps of your recipe? Absolutely, I can do that. Again, as most of my recipes,

this is a three-step process where I make a dough, which is very like milk bread adjacent,

featuring milk powder and tangiong.

...