• Scaling
• Scale all ingredients using a digital metric scale.
• Mixing the Dough
• Whisk the flour, corn starch, *instant yeast, sugar, and salt together in bowl of a stand mixer.

  *HINT: If using active dry or fresh yeast, combine yeast in warm milk and allow to dissolve until foamy.
• Add milk and eggs to flour mixture. Using dough hook, mix on low speed for 2 minutes until no dry flour remains.
• Scrape down sides of bowl. Switch to speed 2 and add butter one tablespoon at a time while continuing to mix for 6-8 minutes.
• Dough is done mixing when butter is thoroughly mixed in and dough is smooth and elastic.
• Dump dough onto a smooth work surface and knead a few times until a smooth ball is formed.
• Place ball into a greased bowl covered with plastic wrap.
• Bulk Fermenting
• Bulk ferment this dough until is doubled in size, may take 1½-2 hours.
• Folding/Punching
• Dump fermented dough onto a smooth work surface prepared with flour.
• Press on the dough to expel some air.
• Fold dough into thirds (like a letter). Cover with a kitchen towel.
• Bench Rest
• Bench rest the dough under the kitchen towel for 10 minutes.
• Meanwhile, mix together the filling ingredients (brown sugar, cinnamon, salt).
• Line the half sheet baking pan (13"x18" pan) with parchment paper or alumninum foil. Spray with vegetable oil.
• Making Up
• Uncover and using a rolling pin, roll out the relaxed dough into an 18" wide x 24" long rectangle, maintaining equal thickness.
• Uniformly spread 4 T softened butter onto the rectangle leaving a 1" gap at the top.
• Sprinkle the brown sugar & cinnamon blend on top of the butter. Press the sugar into the butter using palms of your hands.
• Roll the dough away from you towards the unsugared gap at the top. Tighten the dough as you go in order to create a 24" long uniformly thick cylinder.
• Moisten the gap at the end of the dough with some water. Pinch the seam together.
• Roll dough onto the seam (so seam side is down on the counter).
• Dividing
• Using a bench scraper or serrated knife, cut the cylinder into 24 one inch pieces. To do this easily, first cut the dough in half. Next, cut those halves into half leaving you with four pieces. Then, cut each of those four pieces in half, rendering eight pieces. Lastly, cut each of those eight pieces into three pieces.
• Panning
• Place the 24 pieces into the pan four across and six down, spaced about 1" apart.
• Proofing
• Cover the pan with plastic wrap and set aside to proof until doubled, approximately 45 minutes. Rolls should soft and fluffy once doubled.
• Baking
• Preheat oven to 350F°/175C°
• Uncover the rolls and bake for 20-25 minutes until golden brown and filling is bubbling.

Topping

• While rolls are baking mix the topping ingrdients.
• Whisk the cream cheese until soft and smooth. Add the milk, vanilla, salt, and powdered sugar, whisk until smooth.
• Cooling
• Remove baked rolls from the oven and top with ½ of the topping while still hot. Remove rolls to cooling rack.
• After buns have cooled (about 20 minutes) top with remainder of the cream cheese topping, serve.
• Storing
• Store left over rolls in an air tight container in the refrigerator. Remove and reheat in microwave for 20-30 seconds before eating. Can also be frozen for later. Remove from freezer and allow to unthaw at room temperature or place in microwave for 45 seconds.