Giant Cinnamon Roll
Because one giant cinnamon roll is obviously better than one regular sized cinnamon roll.
- FOR THE CAKE
- Nonstick cooking spray, for the pan
- 3 tubes crescent dough sheets
- ½ c. butter, melted
- ½ c. cinnamon-sugar
- FOR THE FROSTING
- ½ c. butter, softened
- 4 oz. cream cheese, softened
- 1½ c. powdered sugar
- 1 tsp. vanilla extract
- ¼ c. milk or heavy cream
- Preheat oven to 350° and grease an 8” skillet with cooking spray. On a lightly floured surface, unroll one tube of crescent dough. Brush with melted butter and sprinkle with cinnamon-sugar. Cut dough in half lengthwise, then roll each section from long end to long end (to make a rope.) Repeat with remaining tubes of crescent dough.
- Roll up one piece to make a spiral and place in the middle of the pan. Then lay the remaining pieces around the center spiral to form concentric circles. Bake until golden, about 30 minutes. (If the crescents are browning too quickly, tent the skillet with foil.) Let cool for at least 10 minutes.
- Meanwhile make frosting: In a large bowl, combine butter and cream cheese and beat until light and fluffy. Add powdered sugar and vanilla and beat until smooth. Gradually add milk (or heavy cream) to loosen the icing if necessary.
- Drizzle frosting onto cake and spread. Slice into wedges and serve warm.