Skillet Cinnamon Roll

½ cup butter or margarine
1 cup milk (or non-dairy substitute)
½ cup sugar
1 package active dry yeast
4½-4¾ cups flour, divided
1 teaspoon baking powder
2 teaspoons salt

¾ cup margarine
¾ cup brown sugar
2 tablespoons cinnamon

1. Melt butter or margarine in a saucepan over low heat. Add milk and 1 cup water, and heat until just warmed through. Mix milk mixture and sugar in a large bowl. Mixture should be just warm to the touch, about 110°F. If it’s hotter, let cool for a bit first. Sprinkle yeast over milk mixture and let sit for 1 minute. Add 4 cups of flour and mix well. (Dough will be pretty sticky.) Cover and place in a warm spot to rise for 1 hour.
2. Meanwhile, mix together the filling.
3. Place dough on a floured work surface. Add remaining ½-¾ cup flour, a little bit at a time, as to not over-flour the dough. The dough should be smooth, easy to work with, and not sticky. Add baking powder and salt and knead to incorporate. Roll out the dough into a large rectangle, making sure to flatten the edges properly. Spread filling onto the rolled-out dough with a spatula, going all the way to the edges. Using a pizza cutter, cut the dough in half lengthwise. Cut each piece in half lengthwise again to make 4 equal pieces. Roll the first strip, jelly-roll style. Place roll at the end of the next strip, and roll the second strip over the first. Continue with the remaining strips until you have a giant cinnamon roll. Place the cinnamon roll in a cast iron pan. Cover with a towel and let rise for 30 minutes.
4. Preheat oven to 325°F.
5. Bake for 45 minutes. Cover with foil and bake for another 30-35 minutes. Serve with icing or cream cheese frosting.

2 cups confectioners’ sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1½-3 teaspoons milk (or non-dairy substitute)

Mix confectioners’ sugar, butter, and vanilla. Add 1½ teaspoons milk and whisk. If needed, add in the remaining milk, a little bit at a time, until you get a nice thick white glaze. Drizzle over cooled cinnamon rolls.

Cream Cheese Frosting
4 ounces Mehadrin
whipped cream cheese
2 tablespoons melted butter or margarine
2 tablespoons milk (or non-dairy substitute)
1 teaspoon vanilla extract
1 cup powdered sugar

Whisk together the ingredients until smooth. Spread over the cooled cinnamon roll with an icing spatula.

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