Giant Cinnamon Roll Cake

#### For the Cream Cheese Glaze:
– 4 ounces cream cheese, softened
– 2 tablespoons unsalted butter, softened
– 1 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1–2 tablespoons milk (to reach desired consistency)

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### Directions

#### 1. **Make the Dough**:
– In a large mixing bowl, combine 2 1/4 cups flour, sugar, yeast, and salt.
– In a small saucepan (or microwave-safe bowl), heat the milk, water, and butter until warm (about 110°F/43°C) and the butter is melted.
– Add the warm liquid to the dry ingredients and mix until combined. Add the egg and mix well.
– Gradually add the remaining 1 cup of flour, stirring until a soft dough forms.
– Turn the dough out onto a floured surface and knead for about 5–7 minutes, until smooth and elastic.
– Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.

#### 2. **Roll and Fill**:
– Once risen, punch down the dough and roll it out into a large rectangle (about 16×12 inches).
– Spread the softened butter over the surface of the dough.
– Mix together the brown sugar and cinnamon, then sprinkle evenly over the buttered dough.

#### 3. **Assemble the Giant Roll**:
– Using a sharp knife or pizza cutter, slice the dough into 4 long strips (each about 3–4 inches wide).
– Roll one strip into a tight spiral—this will be the center of the roll.
– Carefully take the next strip and wrap it around the first, continuing to build the spiral. Repeat with the remaining strips until you have one large cinnamon roll.
– Place the giant cinnamon roll into a greased 9-inch round cake pan or springform pan. Loosely cover with plastic wrap or a clean towel and let it rise again for 30–45 minutes.

#### 4. **Bake**:
– Preheat your oven to 350°F (175°C).
– Once the roll has puffed up, bake for 30–35 minutes or until golden brown and cooked through in the center. If the top starts to brown too quickly, tent it loosely with foil.

#### 5. **Make the Glaze**:
– While the cake cools slightly, prepare the glaze. Beat the cream cheese and butter together until smooth, then add the powdered sugar, vanilla, and enough milk to reach a pourable consistency.

#### 6. **Glaze and Serve**:
– Drizzle the glaze over the warm cinnamon roll cake, letting it ooze into the cracks and swirl.
– Slice like a cake, or serve by pulling off pieces like a giant sticky bun. Enjoy warm!

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### Tips for Success

– **Let the dough rise in a warm place** like near a sunny window or a slightly warm oven (turn it on low for a few minutes, then turn it off and place the dough inside).
– **Don’t rush the rising times**—the fluffier the dough, the better the texture!
– Want to make it ahead? You can assemble the spiral and refrigerate it overnight, then let it rise and bake the next morning for a fresh-baked treat.

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### Flavor Variations

– **Add nuts**: Sprinkle chopped pecans or walnuts in the filling for a little crunch.
– **Add fruit**: Mix in some finely chopped apples or raisins with the cinnamon sugar.
– **Try different glazes**: Swap cream cheese glaze for a simple vanilla glaze, maple glaze, or even a chocolate drizzle.

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### Final Thoughts

The **Giant Cinnamon Roll Cake** is the perfect blend of homey and impressive. It’s everything you love about cinnamon rolls—but supersized. Whether you’re serving it for a holiday breakfast, weekend brunch, or just because you deserve something sweet, this cake is guaranteed to bring smiles all around.

So roll up your sleeves, roll that dough, and get ready to enjoy a cinnamon-swirled slice of heaven!