Make a tangzhong, place ½ cup milk and 3 Tbs flour, then cooking on medium-low heat while stirring until thickened to a pudding consistency.

Add the tangzhong to a large mixing bowl

Add the ⅔ Cup milk, 300 grams bread flour, ½ tsp salt, 2 Tbs sugar, 7 grams yeast, and 4 Tbs butter.

Mix by hand, until the ingredients come together.

Knead by hand until the dough is smooth and elastic — up to 15 minutes by hand.

Shape dough into a ball and place it back into the bowl.

Cover tightly and let rise until very puffy, 60 to 90 minutes. The dough will not necessarily double in size.

Make the filling, use a fork to mash together 8 Tbs butter, ½ cup brown sugar, and 2 Tbs cinnamon in a medium bowl until well-combined.

Lightly oil your work surface with a neutral-tasting oil.

Turn the dough out onto the work surface and use your fingers to pat into a rectangle that’s 13.5 inches long and 10 inches wide, with one of the long sides facing you.

Spread the filling evenly over the entire surface of the dough except for a strip about ½-inch wide on the short side.

Starting with the short side, roll dough into a log. Use your fingers to seal the seam along the entire length of the log.

Cut into nine rolls.

Grease an 8”x8” glass baking dish or a deep-dish 9” pie plate or round cake pan. Arrange rolls evenly in pan.

Cover tightly and let rise again for 30-60 minutes. (Alternatively, you can pop the covered pan into the fridge and let them slow-rise overnight, then bring to room temperature before proceeding.)

Preheat your oven to 350°F with a rack in the center.

Bake for about 22 minutes, until very lightly browned and just cooked through (internal temperature 188°F on an instant-read thermometer).

Make the cream cheese icing by mixing 4 Tbs salted butter, 4 oz cream cheese, 1 cup powdered sugar, and 2 tsp vanilla paste or extract.

Spread frosting over the whole batch or onto individual rolls on serving plates.