Giant Cinnamon Roll
Makes about 6 servings
  • Master Dough (recipe below)
  • Filling:
  • ½ cup plus 2 tablespoons unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Icing:
  • ½ (8-ounce) package cream cheese, softened
  • 1½ tablespoons unsalted butter, softened
  • 1½ cups confectioners’ sugar
  • 2 teaspoons bourbon
  • 2 teaspoons whole milk
  1. Spray a 10-inch cast-iron skillet with cooking spray. Gently punch down Master Dough. On a lightly floured surface, roll dough into a 22x9-inch rectangle.
  2. For filling: Spread butter onto dough. In a small bowl, stir together brown sugar and cinnamon. Sprinkle sugar mixture over butter; press sugar mixture into butter.
  3. Cut dough crosswise into 4 (2¼-inch-wide) strips. Tightly roll 1 strip of dough into a spiral. Place in center of prepared skillet. Wrap remaining strips of dough around spiral in skillet.
  4. Cover and let rise in a warm, draft-free place (75°) until puffed and dough reaches top of skillet, about 45 minutes.
  5. Preheat oven to 350°. Bake until golden brown and a wooden pick inserted in center comes out clean, about 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes.
  6. For icing: In a medium bowl, beat cream cheese and butter with a mixer at medium speed until creamy, 4 to 5 minutes. Reduce speed to low; gradually add confectioners’ sugar, beating until fluffy. Stir in bourbon and milk, 1 teaspoon at a time, until desired consistency is reached. Drizzle over warm cinnamon roll.
Recipe by Southern Cast Iron at