Whisk together flour, ⅓ cup of sugar and salt in a bowl. Warm milk in the microwave for about 45 seconds or until a thermometer reads 100 to 110 degrees. Add the milk and 1 teaspoon sugar to the bowl of a stand mixer fit with a dough hook. Sprinkle the yeast over the milk and stir to combine. Let stand for about 5 minutes until the yeast starts to foam.
Add eggs, vanilla, flour, sugar and salt to the yeast mixture. Mix on low speed until combined and then increase speed to medium low and mix for about 5 minutes until the dough is smooth.
Add the softened butter by the tablespoon, letting each cube incorporate fully before adding the next. Mix on medium low about 4-5 minutes more until the dough is smooth and shiny but still sticky. Scrape down the sides of the bowl as needed during mixing.
Transfer the dough to another bowl coated with cooking spray and it let rise in a warm place, covered, for 1 to 1 ½ hours until the dough is about doubled. Punch down the dough and scrape out onto a lightly floured surface.
Roll the dough out to a 12 x 21 inch rectangle. Spread with the cinnamon butter paste, leaving about a ½ border on one long end.
Start rolling the dough on the long end without the border into a log. Press on the seam to seal the dough. Trim the 2 ends about ½ inch for even rolls.
Using a knife or unflavored dental floss, cut the log into 12 rolls. Place the rolls into a 9 x 13 inch pan that has been sprayed with cooking spray.
Allow the cinnamon rolls to rise again for another 45 minutes to an hour or until they are puffy and begin to touch in the pan.
Bake the cinnamon rolls in a 350 degree oven for 20-25 minutes, until they are golden brown.