Easy Giant Cinnamon Roll

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9-inch oven-safe skillet with 1 tablespoon of the softened butter.

Step 3 -In a medium bowl, add the remaining 5 ounces of the melted butter, the light brown sugar, the flour, the granulated sugar, the cinnamon, and 1 teaspoon of the vanilla and mix to form a smooth paste.

Step 4 -Open the 3 tubes of crescent roll dough and roll each one out into a long, rectangular piece.

Step 5 -Spread about 2 tablespoons of the cinnamon mixture evenly over the entire surface of each of the dough rectangles.

Step 6 -Cut each of the dough rectangles in half lengthwise to create 2 long strips. You will have 6 strips.

Step 7 -Roll 1 strip into a tight spiral and place it in the center of the prepared skillet.

Step 8 -Wrap the remaining pieces of dough around the outside of the spiral, working outward, until all of the dough strips have been used and 1 large cinnamon roll has formed.

Step 9 -In a small bowl, add the egg and the water and whisk to combine.

Step 10 -Brush the egg wash evenly over the cinnamon roll.

Step 11 -Bake the cinnamon roll until golden-brown, about 35-40 minutes.

Step 12 -Cool the cinnamon roll for about 15 minutes.

Step 13 -In a medium bowl, add the confectioners' sugar, 3 tablespoons of the heavy cream, and the remaining vanilla and whisk together until the mixture reaches a smooth, spreadable consistency. If the icing is too thick, add the extra heavy cream, a little at a time, until it reaches the desired consistency.

Step 14 -Ice the cinnamon roll with the glaze and let it set for 5 minutes.

Step 15 -Serve.