Giant Cinnamon Bun With Brown Butter Icing

To make the dough, melt the butter in a small saucepan over low heat, add the milk, then remove from the heat and set aside to cool slightly.

Put the remaining dough ingredients and the slightly cooled milk and butter mixture in a large bowl (or the bowl of your stand-up mixer) and stir to bring the mixture together.

If needed, add water a few tablespoons at a time until the dough is sticky but doesn't stick to the sides of the mixer when mixing on low.

Knead until a smooth, elastic and ever-so-slightly tacky dough forms, about 5 minutes.

Cover the dough with plastic wrap and let rise in a warm place for 30 to 45 minutes, or until doubled in size.

While the dough is rising, grease and line a 9-inch round springform pan.

When the dough has risen, punch it down and roll it out into a 12-inch square on a lightly floured work surface.

Stir together the brown sugar, cinnamon, and salt and spread the melted butter over the dough.

Evenly sprinkle over the brown sugar mixture.

Slice the dough lengthwise into 6 equal strips.

Roll the first strip up in a spiral, just like a regular cinnamon roll.

Place the rolled cinnamon roll on the edge of the next strip and roll that strip around the cinnamon roll, until all the strips are rolled around and you have one giant swirly bun.

Move the bun over to the greased pan, and cover gently with plastic wrap. Set aside for about 45 minutes to rise.

Preheat the oven to 350 degrees F.

When the bun has risen, remove the plastic wrap and bake for 35 to 45 minutes, or until golden, risen and cooked through.

Remove the bun from the tin and leave to cool just until warm.

To make the icing, melt the butter in a medium-sized saucepan. Swirl the butter around until it starts to brown.

Remove the pan from the heat, pour the brown butter and bits into a freezer-safe bowl, and let cool for 10 minutes.

When the butter is partially cool, place the bowl in the freezer and let the butter chill until solid, about 30 minutes.

When the butter is solid (but not frozen!), take it out and place it in the bowl of a standing mixer.

Add the cream cheese to the browned butter, and beat on high until smooth and creamy, 3-5 minutes.

Add the vanilla and salt, and beat again until incorporated.

Add the powdered sugar and mix on low until combined, then increase the speed to medium-high and beat until the frosting is creamy.

Cover the bun with icing before serving.