How to Make the Dough

1. Mix the warm milk, yeast, and 1 tablespoon of sugar in a cup.
2. Stir and wait 5 minutes until it’s bubbly.
3. In a big bowl or stand mixer, combine flour, the rest of the sugar, and salt.
4. Pour in the yeast mix once it’s bubbly. Stir on low speed.
5. Add the egg and oil.
6. Scrape the bowl edges to mix the flour evenly.
7. Knead the dough for about 5 minutes on low speed.
8. If sticky, add flour 2 tablespoons at a time until it pulls away from the bowl but isn’t dry.
9. Cover and let the dough rise in a warm spot until it doubles in size (about 35 minutes).

How to Fill and Shape the Rolls

1. Sprinkle flour on your work surface. Roll the dough into a rectangle about 18 by 24 inches.
2. Spread softened butter over the dough, leaving a 1-inch strip on one long side bare.
3. Mix the brown sugar and cinnamon.
4. Spread it evenly over the butter, still leaving that 1-inch strip plain.
5. Press the sugar mixture lightly into the butter with a rolling pin.
6. Roll the dough up tightly like a Swiss roll, starting from the buttered side. Make sure the plain strip seals the edge.
7. Cut off uneven ends and slice the roll into 1.5-inch rounds.
8. Place them on a baking tray lined with parchment.
9. Cover with a towel and let the rolls rise again until doubled (about 1 hour).

Baking and Icing

1. Preheat the oven to 180°C (350°F).
2. Bake the rolls for 20 minutes until golden.
3. While they bake, beat together cream cheese and butter until smooth.
4. Add vanilla and lemon juice, mix well.
5. Slowly add icing sugar while stirring.
6. Then beat on high for 5 minutes until the icing lightens in color.
7. Spread half the icing on the rolls right after baking; it will melt into the buns.
8. After a few minutes, spread the rest of the icing on top for a thicker finish.