📖 Instructions

1. Warm the Milk: In a large microwave-safe bowl or a small saucepan, warm the milk until it reaches a temperature between 105-115°F (40-46°C). It should feel warm to the touch, but not hot. Too hot will kill the yeast, too cold won't activate it properly.
2. Activate the Yeast: Pour the warm milk into the bowl of a stand mixer (or a large mixing bowl if kneading by hand). Sprinkle the active dry yeast and 1 tablespoon of the granulated sugar over the milk. Stir gently. Let it sit for 5-10 minutes until it becomes foamy. This bubbling action tells you your yeast is alive and ready to work! If it doesn't foam, your yeast might be old or the milk temperature was off, and you'll need to start again.
3. Prepare the Dough (Mixer Method): Add the remaining granulated sugar, melted butter, egg, 1 cup of the all-purpose flour, and salt to the yeast mixture. Mix with the paddle attachment on low speed until combined. Gradually add the remaining flour, 1/2 cup at a time, until a shaggy dough forms. Switch to the dough hook attachment and knead on medium-low speed for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky to the touch but not sticky.
4. Prepare the Dough (Hand Method): After activating the yeast, add remaining sugar, melted butter, egg, 1 cup of flour, and salt to the bowl. Stir with a wooden spoon until combined. Gradually add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, pushing and folding the dough, until it's smooth and elastic. If it’s too sticky, add a tiny bit more flour, but be careful not to add too much, or your loaf will be dry.
5. First Rise: Lightly grease a large bowl with cooking spray or a little oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size. This could be near a sunny window, or in a slightly warm (but OFF!) oven.
6. Prepare the Filling: While the dough is rising, combine the softened butter, brown sugar, and ground cinnamon in a small bowl. Mix until well combined and forms a thick paste. Set aside.
7. Shape the Loaf: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll it into a large rectangle, about 18x12 inches (45x30 cm). Aim for an even thickness.
8. Spread the Filling: Evenly spread the cinnamon-sugar filling over the entire surface of the dough rectangle, leaving a small 1/2-inch border along one of the long edges (this will help seal it).
9. Roll and Cut: Starting from the long edge opposite the unfilled border, carefully roll the dough into a tight log. Pinch the seam gently to seal it. Now, using a sharp knife or unflavored dental floss, cut the log lengthwise right down the middle, creating two long strips, with the cinnamon swirl exposed.
10. Braid the Loaf: Place the two strips side-by-side, cut-side up. Gently cross one strip over the other, keeping the cut sides facing up, to form a simple braid. Pinch the ends together to seal them. It might get a little messy, but don't fret; it'll look beautiful once baked.
11. Second Rise: Grease a 9x5 inch (23x13 cm) loaf pan. Carefully transfer the braided dough into the prepared loaf pan. Cover loosely with plastic wrap or a kitchen towel. Let it rise in a warm place for another 30-45 minutes, or until visibly puffy and almost doubled in size again.
12. Preheat Oven: While the loaf is on its second rise, preheat your oven to 375°F (190°C).
13. Bake the Loaf: Bake the cinnamon roll loaf for 30-35 minutes, or until golden brown on top and cooked through. If the top starts browning too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking. A skewer inserted into the center should come out clean (except for melted cinnamon sugar, that's okay!).
14. Cooling: Remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely before icing. Don't rush this part, or it might stick!
15. Prepare the Icing: While the loaf cools, make the icing. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Beat in the vanilla extract. If the icing is too thick, add milk or cream 1 teaspoon at a time until you reach a smooth, pourable consistency. If it's too thin, add a little more powdered sugar.
16. Ice and Serve: Once the loaf is completely cool (or at least mostly cool, if you prefer melty icing!), generously drizzle or spread the cream cheese icing over the top. Slice and serve warm or at room temperature. Enjoy this beautiful holiday treat!