A giant skillet sized cinnamon roll is a perfect way to serve breakfast or brunch. Cut a small sliver or a big slice and you still get all of the layers in whatever serving size you choose.
Mix the flour, sugar, salt and yeast in your mixer bowl.
Add warm milk, butter and egg. Mix until completely combined.
Scrape down sides, then attach your dough hook. Allow it to work the dough on low for five minutes.
Transfer dough into a greased bowl and cover. Let rise in a warm place until doubled in size, about an hour. The dough is ready lightly press it with a finger and the indent stays down.
Pat out into a 12 x 20-inch square on a floured surface.
Mix together melted butter, brown sugar and cinnamon. Spread over dough. Cut into two inch strips.
Tightly roll the first strip and place in the center of a greased 12″ cast iron skillet. Add the rest of the strips in circles around the center.
Let dough rise to double again. You can let it rise on the counter for another hour, or in the fridge overnight.
Bake at 350°F for thirty minutes
Mix together powdered sugar, milk and vanilla. Drizzle glaze over hot cinnamon roll.
Allow to cool slightly, but it is best served while still warm.