Combine milk and five tablespoons of the butter in a microwave-safe bowl. Heat on high for one minute, then remove and stir. Continue heating in 20-second intervals, stirring in between, until butter is melted and milk is warm to the touch (not hot). Transfer to the bowl of a mixer fitted with the dough hook. If it’s too hot, let cool for a few minutes.

In a separate bowl, combine flour, sugar, and salt. Set aside.

Sprinkle yeast over the milk mixture. Stir to combine, and then add in the dry ingredients. Add egg and mix on medium-low speed until combined. Continue to knead the dough for five minutes on medium-low speed. The dough should pull away from the sides and cling to the dough hook. If it’s still sticking to the bottom, add more flour, a tablespoon at a time. Make sure the flour is fully incorporated before deciding if you need to add more.

Transfer dough to a large, oiled bowl and cover with a damp towel. Let the dough rest for one hour.

While the dough is rising, make the filling. Combine the filling ingredients in a bowl and set aside.

Once the dough has risen considerably, transfer to a floured work surface and roll it out into a large rectangle (around nine x 14 inches). Melt the remaining five tablespoons butter or margarine and brush over the dough, leaving about a half-inch border around the edges.

Sprinkle the sugar mixture over the dough and spread it with a spatula.

Starting from the longer side, tightly roll up the dough. Cut the log into 12 even pieces (about one inch per piece) and place into a greased nine- × 13-inch pan. Cover with a damp towel and let rise for an hour, or until about doubled in size.

Preheat the oven to 350 degrees Fahrenheit. Bake for 25 to 30 minutes, or until golden brown.

While the cinnamon buns are baking, whisk together the icing. Add more tahini or powdered sugar as needed until you reach the right consistency. The icing should pour off the spoon at a medium pace. Let the cinnamon buns cool completely before drizzling with icing.