So please, go turn on your oven and get our your mixer. You won't regret it - promise ;)
1/2 cup warm whole milk
1/4 cup sugar
1 1/2 teaspoons active dry yeast
1 large egg plus 1 egg yolk, room temperature
2 1/2 cups bread flour or unbleached all-purpose flour
1/2 teaspoon salt
1 stick unsalted butter, very soft but not melted
1 tablespoon melted unsalted butter
1/2 cup sugar
1/4 cup cinnamon
1. Mix and Kneed the Dough
Combine warm milk and sugar in the bowl of the stand mixer and sprinkle the yeast over the top.
Whisk by hand to blend well. Let the mixture sit for 10 minutes, until the yeast is activated and foamy or bubbling.
Add the egg and yolk and mix by hand until well blended. Stir in the flour and salt with a with a rubber spatula.
Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged.
Increase the speed to medium and knead for one minute.
With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next.
Once all the butter has been added decrease the speed to medium-low and continue to knead for 5-6 minutes, until the dough looks soft and silky.
2. Rise the Dough (First Rise)
Lightly butter or oil a bowl, scrape the dough into the tub, and brush the surface of the dough with a little butter.
Cover with plastic wrap and let dough rise until doubled in size (about 2 hours).
Once it has risen, punch down the dough and let rise again.
3. Form Your Rolls and Bake
Punch down dough and lightly cover your work space with flour or oil.
Roll dough out to about 15x8 or so.
Spread melted butter over the surface and then sprinkle cinnamon sugar mixture evenly over the top.
Start rolling the long side down and make sure to keep it tight.
Now you have a roll 15'' long. Cut it into 2 inch segments.
Put into a buttered pan and let rise twenty minutes.
Bake for one hour or until golden brown.
Spread frosting over top while still warm.
Eat and Serve!