GIANT SKILLET CINNAMON ROLL WITH ORANGE-CREAM CHEESE GLAZE

Wine_Bar_Cinnamon_Roll_BIG

 

THE WINE BAR ON PALAFOX
DANIEL WATTS
 

Dough:
2 each sheets of phyllo dough (9”x12”) thawed and ready for use

Filling:
½ cup butter, melted
1 cup sugar, ½ cup dark brown sugar, 3 tsp. ground cinnamon (mixed together)

Glaze:
4 oz. cream cheese, slightly melted
4 Tbsp. butter, melted
2 cups confectioners sugar
2-4 Tbsp. hot milk
2 tsp. orange liquer
Zest on ½ orange

For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon-sugar mixture. Cut each dough piece into 5 even strips lengthwise. Roll one strip up as if you were making a regular cinnamon roll. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6 inches in diameter (3-4 strips of spiraling) place it in the center of a lightly greased 12 inch cast iron skillet. Continue spiraling dough strips around the middle. When all the dough has been used, cover and let rest for 5-7 minutes. Preheat oven to 400 degrees. Bake for 18-25 minutes, or until golden. Be sure not to over bake. Whisk together glaze ingredients, adding additional milk as needed. Glaze pastry in the pan while it is still hot. Add additional orange zest if desired. Slice into pieces and serve while still warm.