Step 1: Whisk warm milk, yeast and 1/4 cup sugar. Add the egg, yolk and melted butter. Stir in flour and salt until a soft dough forms. Knead 7–9 minutes until smooth and elastic.

Step 2: Cover in a lightly greased bowl and let rise in a warm place about 60–75 minutes, until doubled.

Step 3: Roll the dough into a roughly 12-by-16-inch rectangle. Spread with 5 tablespoons butter and sprinkle with the combined filling sugar and cinnamon; drizzle with vanilla and almond extract.

Step 4: Roll tightly from the long side, cut into 12 equal pieces and arrange in a greased 9-by-13-inch baking dish. Cover and rise 25–35 minutes until puffy.

Step 5: Heat oven to 350°F (175°C). Bake 23–27 minutes until the centers are cooked and tops lightly golden.

Step 6: Beat cream cheese, butter, powdered sugar, vanilla and enough milk for a spreadable frosting. Spread over warm, not piping-hot, rolls.

Tip: Milk should be warm, not hot, to protect the yeast.