How To Giant Cinnamon Roll Cake


2 and 3/4 cups (345g) all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
1/2 cup (120ml) water
1/4 cup (60ml) milk (cow's milk - I used skim)
3 Tablespoons (45g) unsalted butter
1 large egg, at room temperature

3 Tablespoons (45g) unsalted butter, softened to room temperature
1 and 1/2 Tablespoons ground cinnamon
1/4 cup (50g) granulated sugar
1 cup (120g) powdered (confectioners') sugar, sifted
1 Tablespoon (15ml) milk or cream
1 Tablespoon (15ml) pure maple syrup
1 teaspoon vanilla extract
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