Giant Cinnamon Roll

1. In a large-sized bowl, combine the warm milk, yeast, and sugar, and set aside for 10 minutes until bubbly. 
2. Grease a large bowl with 1 – 1 ½ tbsp of vegetable oil. Set aside.
3. In a large bowl, mix together flour, sugar, yeast and salt. Create a well in the middle of the bowl. Set aside.
4. Add the butter, eggs, and flour, mixing until completely incorporated. *You can do this by hand of in a stand mixer with a dough hook.
5. Add more flour if it is too sticky, and knead the dough for about 5 minutes until it is smooth. 
6. Transfer into the large-greased bowl. Cover with a tea towel or cloth and set in a warm place to rise for 1 hour, until doubled in size. This may depend on your environment. 
7. In the meantime, line a small 9in cake pan with a parchment paper circle. 
8. Combine the brown sugar + cinnamon in a bowl. Set aside.
9. Melt your butter, and measure the maple syrup. Set aside. 
10. Once the dough has doubled in size, remove the bowl onto a lightly floured surface. 
11. Cut the dough into 4 equal pieces, and roll each piece out one-by-one.
12. Roll out to approximately 3x14 inches, 1/8 – ¼ inch thick. 
13. Spread 2 tbsp of melted butter & 2 tbsp of maple syrup on top evenly.
14. Sprinkle ¼ of the brown sugar + cinnamon mixture evenly over top. 
15. Using a knife or dough cutter, divide the dough into 3 equal strips, and line the edge of the 9in pan with one strip (cinnamon sugar side facing inward). Repeat these steps for all of the dough, overlapping the strips and spiralling to the inside of the pan. 
16. Drizzle the remaining maple syrup over the entire cinnamon roll.
17. Cover with a tea towel or cloth and set in a warm place for 45 - 60 minutes or until doubled in size. This may depend on your environment. 

Preheat the oven to 350F.

1. Bake for 40 – 50 minutes, until completely golden brown.
2. Serve warm with ice cream, cream cheese icing, or sweetened whipped cream!