Cinnamon Rolls

In the bowl of an electric mixer fitted with the dough hook, add the flour, cornstarch, granulated sugar, yeast, and salt. Stir with a rubber spatula or large spoon to combine. With the mixer running on low speed (2), slowly add the milk, whole eggs, and egg yolk, mixing until the dough starts to come together in a shaggy texture. Gradually add the butter, one tablespoon at a time, mixing until fully incorporated. The dough will be very soft and sticky at this stage—don’t worry, that’s exactly how it should be. Continue kneading for about 10 minutes, until the dough is smooth and pulls away from the sides of the bowl but still sticks to the bottom. Again, if the dough feels soft and tacky, that’s perfectly normal.

Lightly flour your hands and a clean work surface, then turn the dough out and shape it into a smooth ball. Grease a large bowl with nonstick cooking spray, place the dough inside, and cover with plastic wrap. Let it rise in a warm spot until doubled in size, about 2 hours.

Line a 9x13-inch baking pan with heavy-duty aluminum foil, leaving a slight overhang on all sides. Grease with nonstick cooking spray.

In a small bowl, mix together the brown sugar and cinnamon.

Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle, sprinkling lightly with flour as needed. Roll it out into a 12-inch-tall by 22-inch-wide rectangle, adding more flour as necessary to prevent sticking. Spread the softened butter evenly over the entire surface, right up to the edges. Sprinkle the brown sugar-cinnamon filling evenly over the top, leaving a ½-inch border.

Starting with the 22-inch wide edge closest to you, roll the dough into a tight cylinder, pinching the seam to seal. Gently shape the cylinder with your hands to even it out and press in the sides so it’s uniform in width. Using a sharp knife, cut the cylinder in half, then cut each piece in half again, and finally, cut each section into thirds to create 12 rolls. Transfer the rolls, cut-side up, to the prepared pan. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. (Alternatively, if you plan to bake the rolls the next day, put them in the fridge. When ready to serve, let them sit at room temperature for 1 hour before baking.)

Preheat the oven to 350°F and set an oven rack in the middle position. Bake the rolls until golden, 30 to 35 minutes. (If you have an instant-read thermometer, you can check them for doneness; the internal temperature should be 190°F to 200°F). Let cool in the pan for 10 minutes.

Meanwhile, make the icing: In a medium bowl, whisk together the cream cheese and butter until smooth. Add the confectioners’ sugar and milk, and whisk until fully combined and creamy. Add a touch more milk if the icing seems too thick.

After the rolls have cooled slightly, spoon the frosting over them directly in the pan, or transfer the rolls to a platter and then frost. Serve warm.