Whisk the all-purpose flour, yeast, sugar, and salt in a bowl; put aside.

Warm the butter and milk in the microwave to 100°F - 110°F (38°C-43°C).

Slowly pour the warm milk and butter into the dry ingredients you set aside. Crack in an egg and mix it using a hand or stand mixer until you get a soft dough that can come away from the bowl. Toss in 2 to 4 tablespoons of flour if too wet.

Continue beating the dough in the mixer (or by hand on a floured surface) for 5 more minutes. During kneading, add 1 teaspoon of flour to the bowl or on the kneading surface if you feel it’s too wet.

If you press on the dough and the lump bounces back slowly, it is ready. You can also try the “windowpane test.”

Cover the bowl of dough with aluminum foil, food wrap, or a clean kitchen towel. Let it sit for around half an hour at room temperature to rest.

Stretch the dough into a 12x15” rectangle. Spread softened butter on the dough and then sprinkle the ground cinnamon and brown sugar mixture.

Grease a 9” cake pan or a 9” pie dish with nonstick spray or butter.

Slice the rectangle dough into six equal 2” strips using a pizza cutter or a sharp knife. Start by rolling up one strip and putting it in the center of the greased pan. Then, carefully wrap the rest of the strips around the center roll, starting each one at the end of the last. Coil them tightly! Sprinkle some cinnamon sugar mixture on the rolled dough.

Drape a plastic wrap or aluminum foil over the cake and let it rise in a warm environment for a couple of hours or until it doubles in size. On cold days, let it rise in a preheated oven (150°F)

Preheat your oven to 350°F or 177°C and bake the cake for 30 to 35 minutes until golden brown. If the cake becomes brown too soon, loosely cover the pan with aluminum foil to shield it from direct heat.

If needed, during baking, use a spatula to press down the protruded spots to even out the surface and put it back in the oven.

Take the cake out and let it cool in a wire rack for 10 to 15 minutes.

Whisk the confectioners’ sugar, heavy cream (or milk), and vanilla extract in a bowl. Drizzle the icing on your cinnamon cake roll, and enjoy!