Makes 6 big rolls
1/2 cup lukewarm milk
1 large egg, room temperature
3 tbsp unsalted butter, cut up
2.5 cups flour
1.5 teaspoons salt
1/4 cup sugar
1.25 teaspoons instant yeast
3 tbsp unsalted butter, softened
1/2 cup brown sugar, packed (about 1 c, unpacked)
1.5 tablespoons ground cinnamon
2 oz cream cheese, softened
1.5 tbsp unsalted butter, softened
3/4 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed. Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.
Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.
Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly greased 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.
Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.
In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.