Cinnamon Crunch Skillet Bread

This is like a cinnabon in a pan.  SO GOOD.  Jeremy was raving about it all night.  Seriously worth the effort.  And it's actually easier than cinnamon rolls.  I took the first rise out of the recipe because I skip the 1st rise 100% of the time.  I am not sure what the point is of having the dough rise 2 times...

I got this recipe from: http://www.seasonsandsuppers.ca/cinnamon-crunch-skillet-bread/

Cinnamon Crunch Skillet Bread

 Lovely breakfast or brunch sweet bread, with all the flavours of cinnamon rolls, served up in a skillet.
Ingredients

• For the dough:
• 3 cups all purpose flour
• 3 Tbsp. white sugar
• 1 1/2 tsp. salt
• 3 tsp. instant or dry active yeast
• 1 cup milk, warmed
• 3 Tbsp. vegetable oil or melted butter
• For brushing the dough:
• 1/3 cup butter, melted
• 1/2 tsp. vanilla
• For coating the dough in:
• 3/4 cup brown sugar
• 1 1/2 tsp. cinnamon
• Streusel topping: (optional)
• 1/4 cup brown sugar
• 1 tablespoon butter, cold
• 1 teaspoon cinnamon
• Glaze:
• 2 cups icing/confectioners sugar
• 2 Tbsp. maple syrup
• 1/4 cup milk
• 1/4 cup butter, melted
• 1 tsp. vanilla
• 1/8 teaspoon  salt

Instructions

1.        Make the dough: Proof the yeast in 1/4 cup of warm water in stand mixer.  Add the sugar, warmed milk, vegetable oil and salt. Add 2 cups of flour.  Knead with the dough hook until dough is smooth, adding more flour as necessary.

2.        Grease a skillet and set aside.

3.        Divide dough into two pieces and roll into a rope about 3 feet long. Place the dough on to a long piece or parchment or foil wrap and liberally brush with melted butter mixed with the vanilla. Pour the brown sugar/cinnamon mixture evenly alongside the buttered ropes and then roll the ropes in the mixture until evenly covered. Pinch the end of the ropes together and then twist them together, pinching the other end once all twisted together.

4.        Place twisted ropes into the skillet, starting from the centre and winding it around. (If you have some melted butter left over from brushing, feel free to drizzle it over the dough). Cover the skillet with a clean towel and let rise until doubled.

5.        Meanwhile, prepare the streusel topping by combining dry ingredients and cutting in the cold butter with a fork. Set aside.

6.        Preheat oven to 350° F. Once dough is doubled, sprinkle with streusel topping and bake for 30-40 minutes, covering it with foil after 20 minutes if is getting too dark.   Do not over bake.

7.        Meanwhile, prepare the glaze by combining the wet ingredients and adding to the powdered sugar. Stir well until smooth. Pour evenly over bread once it has cooled a bit.