Giant Cinnamon Roll

Cinnamon Roll Dough:

1. In a small saucepan, heat the milk and butter to 110 degrees (warm to touch).
2. Add the yeast and milk to a stand mixer. Whisk and let sit for one minute.
3. Add 6 cups of the flour, sugar, salt, and eggs to the stand mixer.
4. PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
5. Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
6. Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
7. If you find sticking, add flour 1/4 cup at a time until it pulls away (no more than another cup).
8. Take the dough out, grease the stand mixer bowl and put it back in.
9. Cover the dough with your dish towel you used to keep the flour in the stand mixer.
10. Let sit for 10 minutes while you set the oven to preheat to 350 degrees and make the filling.
11. In a medium-sized bowl, mix the sugar and cinnamon.
12. Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
13. Roll out the dough into a large rectangle about 1/2-inch thick (if your space is limited do this in two halves).
14. The dough rectangle should be about 12 x 18 inches.
15. Spread the butter over the dough (you can use you hands) and sprinkle the cinnamon sugar over the butter.
16. Cut the dough into 4 even, long strips, about 3 inches wide.
17. Start rolling one piece, then place it into the center of a 12-inch cast iron skillet.
18. Roll the additional strips around the center piece making one large roll.
19. Place the skillet into a warm place for 20 minutes.
20. Preheat the oven to 325 degrees.

Cream Cheese Icing:

1. In your stand mixer whisk all the ingredients together.

To Finish the Giant Cinnamon Roll:

1. Bake the giant cinnamon roll for 35 minutes covered in foil.
2. Remove the foil bake an additional 25 minutes until golden brown and baked through.
3. Spread the cream cheese frosting over the rolls and serve warm or at room temperature.