Giant Cinnamon Roll

Making the dough:

1. Add whole milk and brown sugar to a heat safe measuring cup, microwave for 40 seconds until warm, about 110F. Add in the instant yeast and mix with fork or whisk until combined and frothing. In a large mixing bowl add the bread flour, kosher salt, melted butter, vanilla extract, and eggs. With a silicone spatula stir a few times to combine. Slowly begin pouring in the milk/yeast mixture while stirring/mixing until dough begins to come together. You can add a few tbsp of flour if too sticky, but you want a soft dough.

Kneading the dough

1. Lightly flour a clean counter surface and turn the dough out onto the counter. With lightly floured hands, begin kneading dough. The dough should be smooth and should spring back if you poke with your finger, about 5-8 minutes of kneading. Tuck dough under until it forms a ball. Place back into the mixing bowl, cover with plastic wrap, and allow it to rise for 1 hour.

Cinnamon Roll Filling:

1. In a small bowl, add the soft butter, cinnamon, and brown sugar. Using a spatula, mix until it s fully combined and paste-like.

Assembling the cinnamon roll:

1. Using a rolling pin (or an empty wine bottle) lightly flour the pin and roll out the dough into a large rectangle (about 1/2 inch thick). Trying to make it as symmetrical as possible. Using a spatula, gently spread the cinnamon filling evenly over the entire dough. Using a pastry or pizza cutter, cut 5 horizontal strips about 2 inches wide.

Rolling the cinnamon roll:

1. Begin tightly rolling the cinnamon bun. Once done with one strip, place the end piece at the beginning of the next strip and continue rolling until fully rolled. Place in a small greased cast iron, small pie dish, or cake pan (see note #2). Cover and allow to rise for 30 minutes, it should double in size (see note #3).

Baking:

1. While the cinnamon roll rises, preheat the oven to 350 degrees F. Remove plastic wrap and bake the cinnamon roll for 35-40 minutes minutes until golden brown. If it begins browning too quickly, tent with foil. The parts where you connected the dough strips may pop up as you bake, you can gently push those down with a tool and continue baking. Remove from oven and allow to rest for 20 minutes while you make the icing.

Vanilla icing:

1. In a medium bowl, add the confectioners sugar, milk, and vanilla extract. Using a whisk or electric mixer, beat until fully combined. If you want the icing thicker, add more confectioners sugar (see note #4). Set aside in the refrigerator until the cinnamon bun has cooled.

Serve:

1. Once the cinnamon bun has cooled pour a few tbsp of icing on it. You can also serve the extra icing on the side for dipping! Transfer the giant cinnamon bun onto a plate or you can serve directly from the dish. The cinnamon bun is best served fresh. You can store in an airtight container for 2 days in fridge and reheat in microwave