Activate the Yeast: In a small bowl or the bowl of your stand mixer, gently whisk together the lukewarm milk, yeast, and one tablespoon of the caster sugar. Let it stand for 5-10 minutes until it becomes foamy on top. This shows your yeast is active and ready to go. For a deeper dive into how yeast works, this guide on understanding yeast is fantastic.

Make the Dough: To the yeast mixture, add the remaining caster sugar, the eggs, and the melted butter. Whisk to combine. Add the flour and salt. If using a stand mixer, fit the dough hook and mix on a low speed until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, mix in a large bowl until a dough forms, then turn out onto a lightly floured surface and knead for about 10-12 minutes.

First Prove: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean tea towel or cling film and leave it to rise in a warm, draught-free spot for 60-90 minutes, or until it has doubled in size.

Shape the Roll: While the dough is rising, prepare the filling. In a small bowl, mix the very soft butter, dark brown sugar, cinnamon, and cornflour until it forms a smooth, thick paste. Once the dough has risen, punch it down gently and turn it out onto a lightly floured work surface. Roll it out into a large rectangle, roughly 45cm by 35cm. Spread the filling evenly over the entire surface, leaving a small 1cm border along one of the long edges.

Create the Giant Swirl: Starting from the long edge opposite the clean border, roll the dough up tightly into a log. Pinch the seam firmly to seal it. Now, for the cutting. I find that using a piece of unflavoured dental floss or a sharp serrated knife gives you the cleanest cut without squashing the roll. Carefully slice the log into 8 equal pieces.

Assemble and Second Prove: Grease and line a 23cm (9-inch) round cake tin or cast-iron skillet. Place one roll in the centre, then arrange the remaining 7 rolls around it, snugly. Cover again and leave to prove for another 30-45 minutes, until the rolls have puffed up and are touching.

Bake to Perfection: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Bake the giant roll for 35-40 minutes, until it's deep golden brown on top and a skewer inserted into the centre comes out clean. If it's browning too quickly, you can cover it loosely with foil for the last 10 minutes of baking.

Make the Icing and Finish: While the roll is baking, make the icing. In a medium bowl, beat the room temperature cream cheese and butter together until smooth. Sift in the icing sugar and beat again until light and fluffy. Stir in the vanilla extract. If it's too thick, add a splash of milk to reach a spreadable consistency. Let the giant cinnamon roll cool in the tin for 10-15 minutes before spreading the icing generously over the top, letting it melt into all the gaps. Serve warm.