Begin the Yudane by adding 90ml (6 Tbsp) boiling water, to 90g (¾ C) of the flour, and mix until a paste is formed. Set aside.

Add the rest of the flour and the yeast to the bowl of a stand mixer, and whisk. (No salt or sugar yet)

Add the rest of the amount of water (30ml or 2 Tbsp), milk, eggs and yolk, extract, and Yudane to the flour, and mix until dough forms on low setting (I use 2 & 3) (time varies).

When ingredients are all incorporated into a messy dough ball, cover and let sit for about 20-25 minutes.

This is the autolyse (do not add salt and sugar yet)

When ready to continue after 20-25 minutes, add salt and sugar and knead until smooth dough forms and is not sticky from the sides of the bowl. May take 5-10 minutes.

Add butter (About 1 Tbsp chunk at a time) slowly, mixing on low setting, until butter is fully incorporated.

Time can vary (May take 5-7 minutes)

Move dough to a large oiled bowl and let rise. Check around the 1 hour mark for proofing and continue rising if underproofed.

When proofed and doubled in size, transfer to a flour or oiled surface, spreading dough out to a layer that is ¼-⅓" thick.

Spread softened butter to cover the dough, and then cover in cinnamon sugar.

Roll into a log, starting the first roll tight by pinch. Rolls do not need to be very tight.

Make 3" slices for about 12 Extra Large rolls, 1 ½"-2" slices for 15 or more Large rolls, and 1" slices for about 23-26 regular smaller rolls, a 1 ½" x 1 ½" sheet cake pan).

Rise again, checking proof around 30 minutes. Pre heat oven to 325.

Pour ½ Tbsp room temp heavy cream on each roll, wait a couple minutes then bake for 25-30 minutes, checking temperature around 25 minutes. They are done between 180-190 degrees. Add frosting or glaze while warm.