Ingredients:

  • 3 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1 teaspoon Salt
  • 1 cup Whole Milk, warmed to 105–115°F
  • 1/2 cup Unsalted Butter, softened (for dough)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, packed
  • 2 tablespoons Ground Cinnamon
  • 4 oz Cream Cheese, full-fat, softened
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 2 cups Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1–3 tablespoons Milk or Heavy Cream (for thinning)

Instructions:

  1. Warm the milk slightly (to 105–115°F). Whisk in the yeast and a pinch of sugar; let stand 5–10 minutes until foamy to prove the yeast.
  2. In a stand mixer, combine flour, remaining sugar, and salt. Add the softened 1/2 cup butter (for dough) and mix until crumbly. Add the proofed yeast mixture and the egg.
  3. Knead with the dough hook on medium-low speed for 6–8 minutes until the dough is smooth and elastic.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (about 60–90 minutes).
  5. While rising, prepare the filling by thoroughly combining the 1/2 cup softened butter, brown sugar, and cinnamon. Grease and flour a 9-inch springform pan.
  6. Gently punch down the dough. Roll into a large rectangle, approximately 18x12 inches. Spread the cinnamon filling evenly across the surface, leaving a small border.
  7. Tightly roll the dough along the long edge to create a long spiral log. Carefully transfer the log to the prepared springform pan and coil it into a single spiral shape.
  8. Cover the pan loosely and allow the cake to undergo a second rise for 30–45 minutes until puffed.
  9. Preheat oven to 350°F (175°C). Bake for 35–40 minutes, or until the top is deep golden brown and a skewer comes out clean.
  10. While the cake cools slightly (about 10 minutes), beat the cream cheese and 2 tablespoons of butter until smooth. Gradually add powdered sugar and vanilla. Thin with 1–3 tablespoons of milk until you reach a drizzly consistency.
  11. Drizzle the warm cake generously with the cream cheese glaze immediately before slicing and serving.