Lightly grease a mini muffin tin.

Combine the milk, butter and sugar in a small sauce pan. Stir over low heat until the sugar dissolves and the butter melts completely. Remove and let cool until just warm. Sprinkle on the yeast. Stir and let sit for 5 minutes so the yeast can activate.

In a bowl, stir together the ¾ cup of flour and salt. Add the milk mix and egg yolk and use a wooden spoon to mix until incorporated. Add more flour, as needed, if the dough is too wet. Bring together into a ball and knead with your hands for a couple of turns.

Cover with plastic wrap and let rest for 10 minutes.

Roll out onto a lightly floured work surface into a rectangle about the size of a regular sheet of paper. Spread the room temperature butter out evenly over the dough and then evenly sprinkle on the cinnamon-sugar-flour mixture. Roll the dough up, starting at a long edge. Cut into 8 equal pieces and place in the prepared muffin tin. Cover with saran wrap and let rise for 30 minutes.

While the buns are rising, preheat the oven to 350°F.

Remove the plastic wrap and bake for 15-20 minutes or until golden brown, puffy and bubbly.

While the buns are baking, make the frosting. Cream together the butter and sugar until light and fluffy. Fold in the whipped cream cheese and whisky until smooth. Set aside in the fridge.

When the buns are done, the tops should be golden brown and a skewer poked through should come out clean. Frost immediately for the Cinnabon look. Let cool slightly and enjoy warm.