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1
In a mixing bowl, combine the sugar, Neufchatel, 3 tbsp butter, milk and vanilla extract.
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2
Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute.
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3
If using a mixer, increase the speed to high.
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4
Beat or stir vigorously until smooth, about 30 seconds.
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5
Allow the frosting to set for at least 10 minutes.
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6
Place in an airtight plastic container.
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7
Refrigerate for up to 3 days.
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8
Just before using, stir well with a spoon.
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9
When ready to make the buns, lightly mist a large bowl with cooking spray.
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10
Set aside 1 tablespoon of the butter to soften.
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11
In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar and the remaining 1 tbsp butter.
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12
Microwave on high power until the milk is hot (2 minutes).
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13
Add the yogurt.
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14
Whisk until the sugar dissolves (some small lumps of yogurt may be visible).
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15
Add the egg and egg white.
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16
Whisk to beat well.
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17
Add the yeast.
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18
Whisk until dissolved.
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19
In the bowl of an electric stand mixer fitted with the dough hook or in a large mixing bowl, combine 2 cups of the flour, 1 teaspoon cinnamon and the salt.
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20
Mix or stir by hand with a wooden spoon to blend.
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21
Add the milk mixture.
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22
Mix on medium power or stir vigorously to blend.
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23
(The mixture will be very sticky.)
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24
Add the remaining flour, mixing or stirring until absorbed.
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25
Lightly flour a work surface.
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26
Turn the dough onto the work surface.
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27
Knead until smooth and elastic, about 5 minutes.
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28
Add scant amounts of flour as needed.
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29
(The dough should be soft but not sticky.)
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30
Place in the reserved bowl.
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31
Lightly mist with cooking spray.
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32
Cover the bowl tightly with plastic wrap.
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33
Allow to rise until doubled in size (1 hour).
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34
Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon and the vanilla extract.
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35
Stir to blend well.
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36
Set aside.
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37
When the dough has doubled in size, gently punch it down and place it on the lightly floured surface.
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38
Knead for about 1 minute.
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39
Dust lightly with flour.
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40
Cover and let rest for 10 minutes.
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41
Lightly mist an 11x7 inch nonstick baking dish with cooking spray.
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42
Set aside.
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43
Using your hands or a floured rolling pin, press or roll the dough into an 18x12 inch rectangle.
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44
With a butter knife, evenly spread the softened butter over the dough.
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45
Drizzle on the filling.
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46
With a knife or spatula, spread it evenly to the edges.
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47
Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down.
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48
Cut into 8 equal pieces.
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49
Place, spiral side up, in the reserved dish.
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50
Cover the dish with a damp kitchen towel and place in a warm spot.
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51
Let the rolls rise for another 30 minutes.
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52
Fifteen minutes after you have covered the dish with the towel, preheat the oven to 350 degrees F.
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53
Bake until very lightly browned but slightly doughy in the center (22-28 minutes).
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54
With a spatula, transfer 1 roll to a plate.
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55
Using a butter knife, spread 1 1/2 tablespoons of frosting over the top and 1/2 tablespoon down the sides.
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56
Repeat with the other 7 rolls.
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57
To enjoy fresh rolls first thing in the morning, assemble the rolls the night before and then cover them loosely with plastic wrap instead of a damp towel.
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58
Refrigerate overnight and the rolls will rise while you sleep so you can bake as soon as the oven is warm.
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59
Consider making a batch or two and freezing them after baking and cooling.
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60
Freeze the frosting separately.
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61
Pack in an airtight plastic container.
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62
When you crave one, wrap it in aluminum foil and bake it in a preheated 250 degree F oven until it is warmed through (20-25 minutes).
