1-Step 1: Mix the Dough Start by whisking together the flour, sugar, salt, and instant yeast in a large bowl. Make sure the yeast is evenly distributed throughout the flour so it can do its job properly. In a small saucepan or microwave-safe bowl, heat the milk and butter together until the butter is completely melted. The mixture should be warm, about 100-110°F. Test it on your wrist. It should feel comfortably warm, not hot, as temperatures above 120°F can kill the yeast.

2-Step 2: Combine Wet and Dry Ingredients Pour the warm milk and butter mixture into the dry ingredients. Add the room temperature egg. Stir everything together with a wooden spoon or spatula until a soft dough forms. The dough will look shaggy and slightly sticky at this point, which is exactly what you want.

3-Step 3: Knead the Dough Turn the dough out onto a lightly floured surface and knead for about 5 minutes. You can also use an electric mixer fitted with a dough hook on low speed. The dough is ready when it is soft, slightly sticky, and elastic. To test, gently stretch a small piece. It should stretch without tearing easily. This is called the windowpane test.

4-Step 4: Let the Dough Rest Form the kneaded dough into a smooth ball and place it back in the bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rest for 30 minutes. This rest period relaxes the gluten and makes the dough much easier to roll out.

5-Step 5: Roll Out the Dough After the rest, transfer the dough to a lightly floured surface. Using a rolling pin, roll it into a rectangle measuring approximately 15×12 inches. Try to keep the thickness even throughout for uniform baking.

6-Step 6: Add the Filling Spread the softened butter evenly over the entire surface of the dough, leaving a small border around the edges. In a small bowl, mix the brown sugar and cinnamon together, then sprinkle this mixture evenly over the buttered dough. If you want to add chopped pecans or raisins, sprinkle them on now.

7-Step 7: Cut and Shape the Strips Using a pizza cutter or sharp knife, cut the dough into 6 strips about 2 inches wide. Cut along the shorter side so each strip is about 12 inches long.

8-Step 8: Shape the Giant Roll Take one strip and roll it up into a coil. Place this coil in the center of a greased 9-inch round pan or a 9-inch square pan. Now take the remaining strips one by one and wrap them around the center coil, building outward into one giant spiral. Tuck the ends underneath gently.

9-Step 9: Let the Cake Rise Cover the pan loosely with plastic wrap or a towel and place it in a warm, draft-free spot. Let it rise until doubled in size. This typically takes 1-2 hours depending on the warmth of your kitchen. If your kitchen is cold, try this trick: preheat your oven to 150°F, turn it off, crack the door open briefly, then place the pan inside with the door slightly ajar.

10-Step 10: Bake the Cake Preheat your oven to 350°F. Once the cake has doubled, bake it for 30-35 minutes until golden brown on top. If the top is browning too quickly, tent it loosely with aluminum foil. The cake is done when the internal temperature reaches about 190°F or when the center springs back when lightly pressed.

11-Step 11: Cool and Ice Let the cake cool in the pan for 10 minutes. While it cools, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. The icing should be thick but pourable. Add more milk if needed, one teaspoon at a time.

12-Step 12: Serve and Enjoy Drizzle the vanilla icing over the warm cake. Serve immediately for the best experience. You can slice it like a traditional cake or let guests uncoil their own portions. This cake is best served the same day but can be stored covered in the refrigerator for up to 4 days.