#### 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.
