In a bowl, use a hand mixer or stand mixer to beat the softened butter and all-purpose flour until combined. Use a mini offset spatula to spread the butter mixture into a 12x6-inch rectangle on a piece of waxed paper. Cover it with another piece of waxed paper. Refrigerate the butter block for at least one hour.

In a large bowl, dissolve the active-dry yeast in the warm water. Editor’s Tip: Before proceeding to the next step, make sure your yeast is properly proofed. After 5 to 10 minutes, it should look bubbly and foamy.

Add the warm milk, sugar, egg, salt and 2 cups all-purpose flour, and use a hand mixer or stand mixer to beat them until they're smooth. Stir in enough of the remaining flour to form a soft dough. Turn the dough onto a floured surface, and knead it until it's smooth and elastic, about six to eight minutes. Editor’s Tip: Not sure when to stop kneading? The dough is kneaded enough when it springs back when pressed with a finger.

Roll the dough out into a 14-inch square. Remove the top sheet of waxed paper from the butter. Invert the butter block onto half the dough. Remove the other waxed paper, then fold the dough over the butter block. Pinch and seal the edges of the dough together.

Roll the dough (with the butter block inside) into a 15x9-inch rectangle. Fold the dough into thirds as if you’re folding a piece of paper into an envelope. Repeat the rolling and folding technique twice more, rotating the dough 90 degrees between folds. If the butter softens, refrigerate the dough after folding. Wrap the dough in storage wrap and refrigerate it for at least two hours or overnight. Editor’s Tip: To chill the dough between folds, place it onto a parchment-lined baking sheet and refrigerate it until it’s thoroughly chilled, about 30 minutes. When the dough is in the fridge, it should always be covered with storage wrap, or it will dry out and crack.

In a small bowl, mix the sugar and cinnamon. Unwrap the dough and turn it out onto a lightly floured surface. Roll out the dough into an 18x10-inch rectangle, then sprinkle the sugar mixture all over the top.

Roll up the dough jelly-roll style, starting with one of the long sides, then pinch the seam to seal it. Using a serrated knife, cut the roll into 12 even slices.

Place the slices into 12 well-greased jumbo muffin cups, cut sides down. Cover them with a clean kitchen towel, and let them rise in a warm place until they've almost doubled in size, about 45 minutes. Preheat the oven to 375°.

Bake the morning buns until they’re golden brown, 16 to 20 minutes. Let the morning buns stand in their tins for five minutes.

In a large bowl, whisk together the sugar and cinnamon for the coating. Toss the warm morning buns in the coating until they’re completely covered. Shake off the excess, then let them cool completely to room temperature.