• Activate the Yeast: Heat milk to 100–110°F (38–43°C). In a mixing bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy.
• Mix Wet Ingredients: Add melted butter, sugar, egg, and vanilla to the yeast mixture. Whisk to combine.
• Add Dry Ingredients: Gradually mix in flour and salt until a dough forms.
• Knead: Knead for 8–10 minutes (by hand or mixer) until dough is smooth and elastic.
• First Rise: Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled.
• Prepare Filling: Mix brown sugar and cinnamon in a small bowl.
• Shape the Roll: Roll dough into a 10×16-inch rectangle. Spread softened butter evenly with your hands. Sprinkle cinnamon-sugar mixture over butter and press in gently.
• Cut & Roll: Slice into 6 long strips. Roll the first strip tightly, then continue adding strips around it to form one giant roll.
• Pan Prep: Grease a 9-inch springform pan. For extra gooeyness, sprinkle 2 tbsp brown sugar on the bottom. Place roll inside.
• Second Rise: Cover and let rise 30 minutes.
• Optional Heavy Cream: Just before baking, pour ¼ cup heavy cream over the roll.
• Bake: Bake at 350°F (175°C) for 25–30 minutes until golden and cooked through.
• Make Icing: Beat cream cheese and butter until smooth. Mix in vanilla, then powdered sugar.
• Finish & Serve: Spread icing over warm roll. Slice and enjoy.

Overnight Prep Options

• Option 1 – Fully Bake Ahead: Bake the roll, cool, wrap tightly. In the morning, reheat at 300°F for 10 minutes, then frost.Option 2 – Chill Before Baking: After shaping the giant roll, wrap pan in plastic wrap and refrigerate overnight. In the morning, let rise at room temp for 1 hour, then bake as directed.