small batch cinnamon rolls

Instructions:

1. Create the Tangzhong starter by whisking 2 tbsp bread flour and 1/4 cup milk in a small saucepan over medium heat; stir constantly until a smooth paste forms, then let cool slightly.
2. Combine warm milk and instant yeast in a bowl, then mix in the cooled Tangzhong, egg, sugar, and salt.
3. Gradually add bread flour and knead on medium-low speed for 5-7 minutes, incorporating softened butter during the final 2 minutes until the dough is smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for approximately 60 minutes until doubled in size.
5. Roll the dough into an 8x12 inch rectangle, spread with softened butter, and sprinkle with a mixture of brown sugar, cinnamon, and cornstarch.
6. Roll the dough tightly into a log and cut into 4 to 6 equal rolls using dental floss or a serrated knife.
7. Place rolls in an 8x8 inch baking pan, let rise again for 30 minutes, then bake at 350°F for 25 minutes.
8. Whisk together cream cheese, butter, powdered sugar, vanilla, and heavy cream until smooth, then frost the rolls while still slightly warm.