Preheat the oven to 365°F (185°C), and grease a round 9-inch round cast iron skillet, cake pan, or glass pie dish with butter.

Prepare the dough: Add the dough ingredients into a bowl of a stand mixer, attach the hook and mix the dough on low speed for 4 minutes, then increase the speed and mix for additional 7-8 minutes. The dough should be fully developed with a sheen to it.

Transfer the dough to a floured work surface. Using a floured rolling pin, roll the dough into a rectangle about 12×16-inch in size.

Make the filling: Combine the cinnamon, brown sugar, and granulated sugar in a bowl and whisk to combine.

Spread the softened butter all over the top of the dough leaving the edges of the top of the dough unbuttered.

Sprinkle the top of the butter with the cinnamon mixture, and slightly press it down.

Starting with the dough side that is closest to you, tightly roll the dough into a log resembling a coil, and pinch the ends to seal the seam.

Using a scraper or knife, cut the curled dough into 8 rolls.

Place the cinnamon rolls with the cut part facing upward into the greased baking dish. Start by placing one in the center, and the others around it leaving a 1 1/2-inch space between each of them.

Bake the giant cinnamon bun cluster: Place the baking pan into the preheated oven and bake for 23-25 minutes or until golden brown in color. The internal temperature of the baked cinnamon buns should be above 195°F or (90°C).

Once baked, remove the buns from the oven, then transfer them to a cooling rack.

Prepare the Icing: In a medium size, add the butter, powdered sugar, vanilla, and salt and beat with a hand mixer or whisk until the mixer is creamy and smooth. You can also use a stand mixer with a paddle attachment.

Once the giant cinnamon bun cluster has cooled down, spread the cream cheese frosting over the top and serve warm.

Enjoy your big cinnamon roll cluster!