More is more with this supersized breakfast pastry! Layers of cinnamon-sugared dough are swirled into a giant sweet bun and baked over a pool of bubbling brown sugar syrup and pecans.
In 2014 I decided to transform my mother’s cinnamon rolls recipe into one giant pastry baked in a cast iron skillet. Turns out, that was a good idea. We loved it, you guys loved it, and many people have made it or have been inspired to make their own versions. I love when that happens. (See my Giant Skillet Cinnamon Roll here.)
This week I returned to that idea with new inspiration and transformed my favorite sticky bun recipe into one giant sticky bun baked in a 10-inch cake pan. It has the same virtues as its predecessor, which is a greater ratio of soft, tender interior to crusty edge.
