Combine room-temperature coconut milk and a tablespoon of sugar in a bowl and microwave them for about 1 minute. Use a thermometer to measure the temperature and ensure that they are between 105-110°F.

Once you have reached the desired temperature, add the yeast to the milk and sugar. Cover the bowl with a towel and let it sit for 5-10 minutes, so the yeast can activate.

To a large bowl, add the flour, sugar, butter, salt, and the activated yeast mixture. Start kneading the dough until everything is well combined. I used the dough hook attachment on my stand mixer to knead the dough for about 5-10 minutes.

Once you've created your dough, cover the bowl of dough with a towel and leave it in a warm place for 45 minutes, until the dough has doubled in size.

While the dough is rising, whisk together the filling ingredients.

After the dough has doubled in size, take it out of the bowl. Sprinkle a clean surface with flour and place the dough on top.

Use a rolling pin to roll out the dough into a rectangular shape (about 15 x 12 inches long). Spread the filling on top.

Cut the 15-inch side into six 2.5-inch strips. Roll the first strip onto itself. Place it in the center of a parchment-lined springform pan (I used an 8-inch pan).

Place the other strips around the center of the middle roll and repeat until you have placed all of the strips around to form a giant cinnamon roll.

*Be gentle when doing this, as the dough can be a bit fragile to lift.

Cover the cake with a towel and place it somewhere warm for 45 minutes, giving it time to rise.

Preheat the oven to 350°F/ 175°C.

Once the cake has grown in size, place it in the oven and bake for 30-35 minutes, until the edges are golden.

While the cake is baking, whisk together the frosting ingredients.

Once the cake has cooled off, add the cream cheese frosting on top, slice, and dig in!