Giant Cinnamon Roll

Warm 150 g of milk to 30°C (86°F) and pour it into a deep bowl. Add 1½ tsp of dry yeast (or 12 g of fresh yeast), ½ tsp of sugar and 100 g of sifted flour. Mix thoroughly, cover with cling film and leave in a warm place for 40 minutes.

Add 50 g of sugar, 50 g of softened butter, ½ tsp of vanilla extract and ½ tsp of salt to the risen sponge. Mix thoroughly, then sift in 150 g of flour. Knead the dough for 5–10 minutes, until smooth.

Place the dough in a deep oiled bowl, cover with cling film and let it rise in a warm place for 2 hours, until doubled in size.

Roll out the risen dough into a rectangle. Spread 50 g of softened butter evenly over the surface and sprinkle with a mixture of 100 g of sugar and 1 tsp of ground cinnamon.

Cut the dough into strips and roll them up one after another to form one large spiral. Place the roll on a baking sheet lined with parchment paper, cover with cling film and let it rise in a warm place for 1 hour.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden brown.

While the roll is baking, combine 100 g of powdered sugar with 100 g of cream cheese and 1 tbsp of milk. Spread the frosting over the warm cinnamon roll.