Soft Cinnamon Buns With Cream Cheese Icing

Bloom the yeast. In a large bowl or the bowl of a stand mixer, whisk warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5 to 8 minutes until foamy. If it does not foam, your yeast might be tired, the milk may have been too cool, or the milk may have been too hot and weakened the yeast.

Build the dough. Add remaining sugar, egg, egg yolk, and melted butter. Mix to combine. Add flour and salt, then mix until a shaggy dough forms.

Knead. Knead with a dough hook on medium-low for 6 to 8 minutes, or by hand for 8 to 10 minutes, until smooth and elastic. The dough should be soft and a little tacky. If it is extremely sticky and unmanageable, add flour 1 tablespoon at a time.

First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, 60 to 90 minutes. A cozy room temp helps. If your kitchen is chilly, set the bowl in the oven with the light on (oven off) and let the dough do its thing.

Make the filling. In a bowl, mix brown sugar, cinnamon, flour (if using), and salt, then set aside. Make sure your butter is softened so it spreads easily.

Roll it out. Lightly flour your counter. Roll dough into a roughly 14x18-inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture all over, pressing lightly so it sticks. Leave a 1/2-inch border at the top edge so the filling stays put when you roll.

Roll and slice. Starting from the long side, roll the dough into a snug log. Trim the uneven ends if you want cleaner buns. Slice into 12 pieces using a sharp knife or unflavored dental floss.

Second rise. Grease a 9x13-inch baking dish and arrange rolls evenly. Cover and let rise until puffy, 30 to 45 minutes. Meanwhile, preheat oven to 350 F.

Bake. Bake 22 to 28 minutes until lightly golden and cooked through. Start checking at 22 minutes, especially if you are using a metal pan. The centers should look set, not wet or doughy. If you like a thermometer check, aim for 190 to 200 F in the center of a middle bun. If the tops brown too fast, tent loosely with foil for the last few minutes.

Make the icing. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and enough milk or cream to reach a thick but spreadable consistency.

Ice and serve. Let buns cool 5 to 10 minutes, then spread icing over the warm buns so it melts into the swirls. If you prefer a thicker, more fluffy layer, wait until the buns are mostly cool before icing.