May I just place the long roll, with a twist, in a loaf pan or must I cut it into 18 pieces?

I've never made this, but the recipe seems too large to put into a loaf pan. Perhaps you could wrap the roll like a snail in a larger round pan, but this is just an idea - inspired by this beautiful recipe: https://food52.com/recipes/25151-gubana. I haven't compared the sizes of the dough. I'd like to see what others have to say about this! ;o)