Cinnamon-Roll Cake

1. Generously grease a 9-inch cake pan (or oven-safe skillet) with 2 tablespoons of the softened butter.

2. Make the Cinnamon Roll: In a small pot, melt the remaining 6 tablespoons butter. Transfer to a medium bowl and then add the brown sugar, flour, cinnamon and vanilla; mix to combine.

3. On a lightly floured surface, roll out the pizza dough into a ½-inch-thick rectangle measuring about 15 inches by 12 inches (no need to reach those exact dimensions).

4. Dollop the filling all over the dough ad then spread evenly to cover, reaching all the way to the edges.

5. Starting with the long side of the rectangle that’s nearest to you, roll the dough away from you into a tight spiral log. Then roll the log into a spiral (like a snail shell) and place it inside the prepared pan.

6. Cover the cinnamon roll with greased plastic wrap and let the dough rise for 30 to 45 minutes. While it is rising, preheat the oven to 350°F.

7. In a small bowl, whisk the egg with the water to combine. Brush the egg wash onto the dough and then transfer the baking dish to the oven. Bake until the cinnamon roll is golden and the filling is bubbly, 50 minutes to 1 hour. Let cool for 10 minutes, then invert onto a cooling rack and cool for 10 minutes more.

8. Make the Icing: In a medium bowl, whisk the confectioners' sugar with the milk and vanilla extract to combine. Drizzle the icing over the slightly cooled cinnamon roll.

9. Serve warm. Cooled rolls can be reheated gently in the oven at a low temp or the microwave. Store in an airtight container for up to two days.