Make the dough

• Warm the milk and combine it with the yeast and a spoonful of the sugar; let it sit until foamy.
• Mix in the flour, remaining sugar, egg, softened butter and salt until a soft dough forms.
• Knead until smooth and elastic, then cover and let rise until doubled.

Make the filling

• Beat the very soft butter with the brown sugar and cinnamon into a spreadable paste.

Roll and fill

• Roll the dough out into a large rectangle on a lightly floured surface.
• Spread the cinnamon filling evenly over the whole surface.

Shape the giant roll

• Roll the dough up from the long side into one big log.
• Coil the log into a large spiral and place it in a lined springform pan.

Second rise

• Cover the pan and let the giant roll proof until puffy and doubled.

Bake

• Bake the giant cinnamon roll until deep golden and cooked through in the centre.
• Let it cool in the pan for a few minutes before releasing the ring.

Make the frosting

• Beat the cream cheese and butter until smooth.
• Add the powdered sugar, vanilla and milk and beat until creamy and pourable.

Finish

• Spread the cream cheese frosting generously over the warm cake and serve in slices.