Giant Skillet Cinnamon Bun

Steps

• Dough: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Dough: Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.
• Rise: Cover and let rise until doubled.
  ⏱ Start 60 min timer
• Shape: Roll the dough into a long rope roughly 3 feet by 4 inches. Spread with softened butter and sprinkle with brown sugar and cinnamon along its whole length.
• Shape: Roll up tightly from one short end into a log, then coil it into a spiral, tucking the outer end underneath, and settle it into a buttered 10-inch skillet.

  Tip: A rope that's too short just gives you a standard-sized bun. Roll it thin and long — the whole point is one continuous coil filling the skillet.

• Rise: Cover and let rise until puffy and touching the edges of the skillet.
  ⏱ Start 40 min timer
• Bake: Bake at 165°C (330°F), tenting loosely with foil once well browned, until a skewer in the centre comes out clean of raw dough.
  ⏱ Start 30 min timer

  Tip: This needs a genuine skewer check in the middle of the coil, not just a glance at the colour — the centre lags well behind the edges on something this size.

• Icing: Whisk the icing sugar and milk and drizzle over the warm bun, then cut into wedges to serve.