1. In a mixing bowl, combine the sugar, Neufchatel, 3 tbsp butter, milk and vanilla extract. Mix on low speed with an electric mixer fitted with beaters or stir with a spoon until combined, about 1 minute. If using a mixer, increase the speed to high. 2. Beat or stir vigorously until smooth, about 30 seconds. Allow the frosting to set for at least 10 minutes. Place in an airtight plastic container. Refrigerate for up to 3 days. Just before using, stir well with a spoon. 3. When ready to make the buns, lightly mist a large bowl with cooking spray. Set aside 1 tablespoon of the butter to soften. 4. In a large microwavable measuring cup or a medium-sized microwavable bowl, combine the milk, granulated sugar and the remaining 1 tbsp butter. Microwave on high power until the milk is hot (2 minutes). 5. Add the yogurt. Whisk until the sugar dissolves (some small lumps of yogurt may be visible). Add the egg and egg white. Whisk to beat well. Add the yeast. Whisk until dissolved. 6. 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. 7. Mix or stir by hand with a wooden spoon to blend. Add the milk mixture. Mix on medium power or stir vigorously to blend. (The mixture will be very sticky.) Add the remaining flour, mixing or stirring until absorbed. 8. Lightly flour a work surface. Turn the dough onto the work surface. 9. Knead until smooth and elastic, about 5 minutes. Add scant amounts of flour as needed. (The dough should be soft but not sticky.) Place in the reserved bowl. Lightly mist with cooking spray. Cover the bowl tightly with plastic wrap. Allow to rise until doubled in size (1 hour). 10. Meanwhile, in a small bowl, combine the corn syrup, brown sugar, the remaining cinnamon and the vanilla extract. Stir to blend well. Set aside. 11. When the dough has doubled in size, gently punch it down and place it on the lightly floured surface. Knead for about 1 minute. Dust lightly with flour. Cover and let rest for 10 minutes. 12. Lightly mist an 11x7 inch nonstick baking dish with cooking spray. Set aside. Using your hands or a floured rolling pin, press or roll the dough into an 18x12 inch rectangle. 13. With a butter knife, evenly spread the softened butter over the dough. Drizzle on the filling. With a knife or spatula, spread it evenly to the edges. Starting at one shorter side, roll the dough, jelly-roll fashion, into a tube, ending seam side down. Cut into 8 equal pieces. Place, spiral side up, in the reserved dish. 14. Cover the dish with a damp kitchen towel and place in a warm spot. Let the rolls rise for another 30 minutes. 15. Fifteen minutes after you have covered the dish with the towel, preheat the oven to 350 degrees F. 16. Bake until very lightly browned but slightly doughy in the center (22-28 minutes). With a spatula, transfer 1 roll to a plate. Using a butter knife, spread 1 1/2 tablespoons of frosting over the top and 1/2 tablespoon down the sides. Repeat with the other 7 rolls. 17. 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. Refrigerate overnight and the rolls will rise while you sleep so you can bake as soon as the oven is warm. 18. Consider making a batch or two and freezing them after baking and cooling. Freeze the frosting separately. Pack in an airtight plastic container. 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
