Giant Skillet Cinnamon Roll with Cream Cheese Icing
- 340g (1 ½ cups) Lukewarm water (100˚f / 37˚c)
- 10g (1 Tbsp) granulated yeast
- 17g (1 Tbsp) kosher salt
- 340g (6 large eggs) eggs, lightly beaten
- 170g (½ cup) honey
- 340g (1 ½ cups, 3 sticks) unsalted butter, melted, plus extra for greasing the pan
- 990g (7 cups) all-purpose flour
- 1 egg beaten with 1 Tbsp water, for brushing.
- 45g (3 Tbsp) melted butter, cooled slightly
- 75g (¼ cup plus 2 Tbsp) dark brown sugar
- 75g (¼ cup plus 2 Tbsp) granulated sugar
- pinch salt
- 2 ¼ tsp cinnamon
Cream Cheese Icing
- 225g (8 oz) cream cheese, at room temperature
- 50g (6 Tbsp) powdered sugar
- 60ml (¼ cup) heavy cream
- 1 tsp vanilla bean paste
- Mix the water, yeast, salt, eggs, honey, and melted butter in a 6-quart bowl or a lidded (not airtight) food container
- Mix in the flour without kneading, using a Danish dough whisk, a spoon, or a heavy-duty stand mixer (with paddle). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.
- Cover (not airtight), allow to rest at room temperature for 2 hours, and then refrigerate.
- The dough can be used as soon as it’s thoroughly chilled, at least 3 hours. Refrigerate the container and use over the next 5 days.
FILLING AND ASSEMBLY
- Dust the surface of the refrigerated dough with flour and cut off an 800g piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom, rotating the dough a quarter turn as you go.
- Knead the dough lightly for 30 seconds or so, then leave to rest for 5-10 minutes.
- Using a rolling pin, roll the dough to a rectangle approximately 12” x 17” in size. Add more flour as needed to stop the dough from sticking. Place onto a parchment paper lined baking sheet dusted with flour.
- Brush the surface of the dough all over with melted butter. In a small bowl, mix together the sugars, salt, and cinnamon. Spread the mixture over the butter-topped dough. Use your hands to make sure you have an even coat of the sugar.
- Transfer the dough on the baking sheet to the freezer, and freeze for 15 minutes. While the dough is in the freezer, butter a 10” skillet or cake pan.
- Remove from the freezer, and slide the parchment paper and dough off the baking sheet and onto the work surface. Trim the sides of the dough using a ruler and pastry cutter or sharp knife, so the edges are straight, then cut the dough lengthways using a ruler and pastry cutter into 1 ½” strips.
- Roll one of the strips into a tight coil. Place the coil on the next strip and roll that strip around the coil, connecting the two ends together. Repeat with the remaining strips of dough until you have a giant coil of dough. At some point, you will have to lay the coil in the skillet and wind the dough strips around the outside of it, or it will get too large.
- Once you have finished coiling the roll, cover and allow to rest for 75 minutes. 20 minutes before the resting time is up, preheat the oven to 350˚f / 180˚c. Brush the roll with egg wash and bake for about 35 minutes, or until set in the middle. Allow to stand for 10 minutes, then ice with cream cheese icing.
CREAM CHEESE ICING
- In a bowl using an electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients together and mix until well combined.
- Store leftover cinnamon roll in an airtight container. Best reheated slightly in the microwave before eating.
Reprinted with Permission, from Holiday and Celebration Bread in Five Minutes a day