Cinnamon Buns Submitted by: Barbiel
Dough: 1/2 cup water 1/2 cup whole milk 2 1/4 teaspoons active dry yeast (1/4 ounce package) 1/4 cup unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 1/2 teaspoon pure Vanilla extract 2 3/4 cup all-purpose flour (13 ounces) 1/4 cup sugar (1 3/4 ounces) 3/4 teaspoon fine salt (1/8 ounce) 1/2 teaspoon grated nutmeg	Filling: 1/3 cup granulated sugar 2 tablespoons ground cinnamon 3/4 cups (1 1/2 sticks) unsalted butter, very soft, plus more for coating the pan Glaze: 2/3 cups confectioners' sugar 1/3 cup sweetened condensed milk 1/4 cup melted unsalted butter 3 teaspoons freshly squeezed lemon juice 1 teaspoon pure Vanilla extract 1/8 teaspoon ground cinnamon
Combine the water and milk in a medium saucepan and warm over low heat until it is about 100°F (but no more than 110°F). Remove from heat and sprinkle the yeast over the surface over the liquid. Sprinkle a pinch of the sugar over the top and set aside without stirring, until foamy, about 5 minutes. Whisk the butter, egg yolk and Vanilla into the yeast mixture. Whisk the flour, the sugar, salt and nutmeg in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough. Turn dough onto a floured work surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush the inside of a large bowl with butter. Put dough in the buttered bowl, turning to coat lightly with butter. Cover bowl with plastic wrap, trace a circle the size of the dough on the plastic and note the time. Let rise at room temperature until doubled in size, about 1 hour 15 minutes. Turn dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it on the dough. Cover the entire bowl tightly with plastic and proof in the refrigerator for 4 hours or overnight. Filling and forming the rolls: Butter a 9-by-13-inch baking pan. Whisk the sugar and cinnamon together in a small bowl. Turn prepared dough onto a floured work surface and press, then roll into 10-by-18-inch rectangle, with a long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you. Evenly scatter the cinnamon-sugar over the butter. Starting from the long side facing you, roll the dough up into a tight cylinder. Lightly brush the clean edge of the dough with water. Press the open long edge to the dough to seal the cylinder. Slip a long taut piece of string or dental floss under the roll, about 1 1/2 inches from the end. Lift and cross the string ends over the roll, then pull the ends tightly in opposite directions to cut a single roll. Repeat, cutting every 1 1/2 inches, to make 12 rolls. Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them. Cover the rolls loosely with plastic wrap. Set aside in a warm place to rise until rolls double in size, about 1 hour 10 minutes. Position the rack in the center of the oven and preheat to 350°F. Bake buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes. Cool in the pan for 10 minutes. Glaze: Sift the confectioners' sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to make a smooth, slightly loose icing. Add the Vanilla and cinnamon. Drizzle the icing over warm buns. Serve. Note: These may be refrigerated or frozen after forming. If refrigerated overnight, allow buns to come to room temperature for about 1/2 hour, then proof fully (until doubled in size) before baking, about 2 hours. If frozen, allow buns to come to room temperature, about 1 hour, and then proof fully (until doubled in size) before baking, about 2 hours. Though the buns are best eaten on the day they are baked, they will keep, covered, for a day. They freeze well.

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