Skillet Cinnamon Roll With Cranberry Glaze

Why cook a whole batch of cinnamon rolls for the crowd when you can bake one giant roll that everyone can share? This large roll looks spectacular, but it's not a difficult task — if you've made cinnamon rolls before, this one isn't much different. You can use any leftover cranberry sauce from holiday dinners for a pink frosting that isn't so fruity as to accentuate the classic cinnamon roll flavor. If you need to prepare some of this in advance, let the dough rise in advance and then refrigerate overnight to cool. In the morning, take it out of the refrigerator and let it stand for 15 minutes before starting the rest of the recipe.
Prepare the cinnamon roll: Cook the buttermilk, butter, salt, and 1/3 cup granulated sugar in a small saucepan over medium-low heat, stirring occasionally, until the butter just melts, about 4 minutes. Remove from heat; allow to cool at 100 ° F to 110 ° F, about 15 minutes.Combine the warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes.Put the buttermilk, yeast mixture and eggs in the bowl of a mixer fitted with a dough hook. Gradually add 3 3/4 cups of flour, whisking on medium-low speed, until a soft dough forms that comes off the sides of the bowl but still sticks to the bottom of the bowl, about 3 minutes. Place the dough on a lightly floured work surface. Knead until the dough is smooth and elastic, about 10 minutes, adding to the remaining 1/2 cup flour 1 tablespoon at a time if necessary (the dough should be sticky, but not sticky). Place the dough in a bowl lightly greased with cooking spray, turning the dough over to lubricate the top. Cover the bowl with plastic wrap; let rise in a warm place until doubled in size, about 1 hour.Roll out the dough into a 20-inch x 16-inch rectangle on a lightly floured work surface. Combine the brown sugar, cinnamon, and zest in a small bowl. Sprinkle the dough with the mixture, pressing lightly to make it stick. Using a pizza cutter, cut the dough lengthwise into 8 strips (2 inches wide). Starting at the short end of 1 strip of dough, roll up the dough to form a tight roll. Place the rolled part of the dough on the work surface, side up. Wrap the second strip of dough around the rolled dough, continuing to twist. Repeat the process with the remaining 6 strips of dough to make 1 extra-large cinnamon roll (cinnamon roll).Transfer the cinnamon roll to a 10-inch cast-iron skillet lightly greased with cooking spray. Cover with plastic wrap; let rise in a warm place until almost doubled in size, 45 minutes to 1 hour. Meanwhile, preheat the oven to 350 ° F.Open the cinnamon roll. Bake in the preheated oven until golden brown, about 30 minutes. Cover with aluminum foil; continue baking until the center is lightly browned and begins to spring with a fork, 10 to 15 minutes. Remove from the oven; let cool for 5 minutes.Meanwhile, prepare the icing: Beat the powdered sugar, cream cheese, cranberry sauce, milk and zest in an electric mixer with a spatula attachment on medium speed until smooth, about 1 minute.Drizzle the icing on a warm cinnamon roll. Serve warm or allow to cool completely for about 1 hour.