— Ann Maloney
For the dough:
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup granulated sugar, divided
1/4 cup water, heated to 115 degrees
1/2 cup whole milk
2 tablespoons light brown sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 3/4 cups all-purpose flour, plus more for the work surface
3/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
For the filling:
2 tablespoons unsalted butter, melted and completely cooled to semisolid state
1/2 cup cream cheese, softened
1/3 cup confectioners’ sugar
1/4 teaspoon ground cinnamon
Finely grated zest from 1/2 large lemon (1/2 teaspoon)
For the decoration:
2 cups confectioners’ sugar
2 tablespoons whole fat plain Greek yogurt
Finely grated zest from 1/2 large lemon (about 1/2 teaspoon)
1 teaspoon pure vanilla extract
1 teaspoon whole-fat buttermilk or milk, plus more as needed
Purple, green and gold sanding sugars (optional)
Make the dough: In the bowl of a stand mixer fitted with the whisk attachment, combine the yeast, 1/2 teaspoon granulated sugar and 1/4 cup water on medium speed until the yeast dissolves, about 2 minutes. If necessary, whisk by hand to reach down deep into the bowl. Let sit until foamy, about 10 minutes.
Add the remaining granulated sugar, milk, light brown sugar and vanilla. In a small bowl or liquid measuring cup, lightly beat together the egg and egg yolk and add to the mixer bowl. Beat the mixture on low speed until thoroughly combined, about 2 minutes.
Turn the mixer off and switch to the dough hook attachment. Add the flour and salt. Mix on medium speed until the dough just comes together, about 1 to 2 minutes, scraping down the sides of the bowl. Then, knead the dough for 3 to 4 minutes.
Add the butter and continue kneading until the dough is smooth and all the butter is incorporated. The dough should begin to pull away from the sides of the bowl after about 6 minutes. If the dough does not pull away, use a rubber spatula to scrape down the sides of the bowl, forming the dough into a ball.