1-First Step: Mise en place and dough mixing Measure all ingredients. In a large bowl whisk together the dry ingredients: 2 and 3/4 cups (344g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 teaspoon salt, and 2 and 1/4 teaspoons instant yeast. In a small saucepan or microwave-safe bowl heat 3/4 cup (180ml) whole milk and 1/4 cup (4 Tablespoons; 56g) unsalted butter just until the butter melts and the mixture reaches 100-110F (38-43C). If you do not have a thermometer, it should feel warm but not hot to the touch. Pour the warm milk-butter mixture into the dry ingredients, add 1 large egg at room temperature, then mix until a soft dough forms. If the dough is too sticky, add 2-4 extra tablespoons of flour as needed.

2-Second Step: Kneading and windowpane test Knead the dough for about 5 minutes using a stand mixer with a dough hook or by hand until the dough is soft and slightly tacky. Perform the windowpane test: take a small piece, stretch it gently; if a thin translucent membrane forms without tearing, the gluten is developed and the dough is ready.

3-Third Step: Resting and relaxing the dough Form the dough into a ball, cover it with a clean towel or plastic wrap, and let it rest for 30 minutes. This resting period relaxes the gluten and makes rolling easier.

4-Fourth Step: Rolling and filling On a lightly floured surface roll the dough into a 15×12-inch rectangle. Spread 1/4 cup (4 Tablespoons; 56g) softened unsalted butter evenly over the dough. In a small bowl mix 1/4 cup (50g) packed light or dark brown sugar or granulated sugar with 1 Tablespoon ground cinnamon, then sprinkle the mixture over the buttered surface.

5-Fifth Step: Cutting and shaping Grease a 9-inch round cake pan or similar. Using a sharp knife or pizza cutter, cut the dough into six 2-inch wide strips. Roll one strip tightly and place it in the center of the pan. Coil the remaining strips around the center roll, starting each at the end of the previous one. Any fallen filling can be sprinkled over the assembled cake.

6-Sixth Step: Proofing Cover the pan loosely with plastic wrap or a towel and let the shaped cake rise in a warm, draft-free area for 1-2 hours, or until doubled in size. For a faster proof, place the pan in an oven warmed to 150F (66C), then turned off, with the door slightly ajar. If preparing the night before, refrigerate covered and allow to come to room temperature and finish rising for 1-2 hours before baking.

7-Seventh Step: Baking Preheat the oven to 350F (177C). Bake the cake for 30-35 minutes until golden brown. Check after 15-20 minutes: if high spots form, gently press them down with a spatula and rotate the pan for even browning. If the top or edges brown too quickly, tent loosely with aluminum foil. The center should reach about 190F when done, and the cake will be a uniform golden color. Allow the cake to cool in the pan for 10 minutes before icing.

8-Final Step: Icing and serving To make the vanilla icing whisk together 1 cup (120g) confectioners’ sugar, 2 Tablespoons (30ml) milk or heavy cream, and 1 teaspoon pure vanilla extract until smooth. Adjust thickness by adding more sugar for a thicker glaze or more liquid for a thinner drizzle. Drizzle the icing over the warm cake so it soaks into the swirls. Serve the cake the same day for best texture; store covered in the refrigerator for up to 4 days.