Giant Skillet Cinnamon Bun

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Granulated sugar
• 1 Egg
• 1/4 cup Butter, melted
• 3/4 tsp Salt
• 3 cups All-purpose flour

Filling

• 1/3 cup Butter, softened
• 3/4 cup Brown sugar, packed
• 2 tbsp Ground cinnamon

Pan

• 1 tbsp Butter, for the skillet

Icing

• 1 cup Icing (powdered) sugar
• 2 tbsp Milk

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.
2. Cover and let rise until puffy and touching the edges of the skillet.

Shape

1. 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.
2. 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.)

Bake

1. 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. (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

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