Giant Cinnamon Roll: Pillowy Brioche with Cream Cheese Finish

Instructions:

1. Combine the 240ml of warm milk, 50g granulated sugar, and 2.25 tsp yeast in your stand mixer bowl. Note: Let it sit for 5-10 minutes until a foamy, bubbly head forms on top.
2. Add the 85g of melted and cooled butter, the large egg yolk, 1 tsp sea salt, and about 2 cups (250g) of the bread flour to the yeast mixture. Note: Starting with just some of the flour prevents the mixer from struggling early on.
3. Mix on low with the dough hook, gradually adding the remaining 1.25 cups (160g) of flour. Cook until the dough clears the sides of the bowl and feels slightly tacky but doesn't stick to your fingers.
4. Increase speed to medium and knead for 7-10 minutes. Knead until the dough is smooth and elastic and you can stretch a small piece thin enough to see light through it without it tearing.
5. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm, draft free spot for 1.5 to 2 hours until it has doubled in size and looks pillowy.
6. Punch the dough down to release the air and roll it out on a lightly floured surface into a large rectangle, roughly 12x18 inches.
7. Spread the 85g of very soft butter over the dough, then sprinkle evenly with the 150g dark brown sugar, 2 tbsp cinnamon, and 1 tsp vanilla. Note: Leave a tiny margin at the very edges to help the strips seal together.
8. Use a pizza cutter to slice the dough lengthwise into 1.5 to 2 inch wide strips. You should have several long ribbons of dough ready to be coiled.
9. Roll the first strip into a tight coil and place it right in the center of your greased 9 inch springform pan.
10. Take the next strip and wrap it around the center coil, continuing with each strip until you have one massive spiral. Wrap until the pan is mostly filled, leaving about an inch of space around the edges for the final rise.
11. Cover the pan and let the roll rise for another 45-60 minutes while you preheat the oven to 175°C (350°F).
12. Bake for 30-35 minutes until the top is deep golden and the internal temperature hits 190°F. If the top seems to be browning too fast, loosely tent it with a piece of aluminum foil.
13. While baking, whisk the 115g cream cheese, 180g powdered sugar, 3 tbsp milk, and 0.125 tsp salt. Whisk until the glaze is velvety and pourable.
14. Spread the glaze over the roll while it is still warm so it can seep into the warm spirals. Let it set for 10 minutes before releasing the springform sides and serving.