Fragrant cinnamon buns

Ingredients:

Buns

• 0.5 cups of water
• 0.5 cups whole milk
• 2 and 1/4 tsp active dry yeast (7 g)
• 1/4 cup unsalted butter, melted, plus extra for greasing the bowl
• 1 large egg yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 cups premium flour (350 g)
• 1/4 cup sugar (50 g)
• 3/4 tsp fine salt (3 g)
• 0.5 tsp. grated nutmeg

Filling

• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon
• 165g unsalted butter, very soft, plus extra for greasing the pan

Glaze

• 2/3 cup powdered sugar
• 1/3 cup condensed milk with sugar
• 1/4 cup melted unsalted butter
• 3 tsp freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon

Preparation:

1. Combine water and milk in a medium saucepan and heat over low heat until the temperature reaches approximately 37°C (but not exceeding 43°C). Remove from heat and sprinkle the yeast over the liquid. Sprinkle with a pinch of sugar and set aside, without stirring, until foamy, about 5 minutes.
2. Whisk the butter, egg yolk, and vanilla extract into the yeast mixture. In a large bowl, combine the flour, sugar, salt, and nutmeg. Make a well in the center of the flour mixture and use a wooden spoon to stir in the liquid mixture until it forms a thick, slightly sticky dough. Turn the dough out onto a floured work surface and knead until soft and elastic, about 6 minutes. Form the dough into a ball.
3. Grease the inside of a large bowl with butter. Place the dough into the greased bowl, turning it over to coat it. Cover the bowl with plastic wrap, draw a circle the size of the dough on the plastic wrap, and mark the time. Let the dough rise at room temperature until doubled in size, about 1 hour and 15 minutes.
4. Remove the dough from the bowl and punch it down to release excess air; form the dough into a ball and return it to the bowl. Lightly grease a large piece of plastic wrap and place it on top of the dough. Cover the entire bowl tightly with plastic wrap and refrigerate for 4 hours or overnight.
5. Form the buns:
   
   Grease a 22x32cm baking pan with butter. Combine the sugar and cinnamon in a small bowl. Turn the dough out onto a floured work surface and punch it down, then roll it out into a 25x45cm rectangle, with the long edge facing you. Spread the softened butter evenly over the surface of the dough, leaving about an inch (2.5cm) from the edge away from you. Sprinkle the butter evenly with the sugar and cinnamon. Starting with the long edge closest to you, roll the dough into a tight log. Lightly brush the clean edge of the dough with water. Press the open long edge onto the dough to seal the log.
6. Slide a long, taut piece of string or dental floss under the roll, about 4 cm from the end. Lift and drape the ends of the string over the roll, then pull them tightly in opposite directions to cut off one piece. Continue cutting every 4 cm to make 12 rolls. At this point, you can set aside baking. After shaping, refrigerate the rolls. When ready, let them come to room temperature, about 30 minutes, then let them rise until doubled in size before baking, about 2 hours.
7. Place the buns, cut-side down, in the prepared pan, spacing them 2 cm apart. Cover the buns loosely with plastic wrap. Set in a warm place until doubled in size, about 1 hour 10 minutes.
   
   

   Freezing Tips

   
   If making ahead, freeze. When ready, let them come to room temperature, about 1 hour, then let rise until doubled in size before baking, about 2 hours.
8. Position a rack in the middle of the oven and preheat the oven to 175°C.
9. Bake the buns until golden brown and the tops spring back when lightly pressed, about 30 minutes. Let cool in the pan for 10 minutes.
   
   Glaze:
   
   Sift the powdered sugar into a medium bowl. Whisk in the condensed milk, butter, and lemon juice to create a smooth, slightly runny glaze. Add the vanilla extract and cinnamon. Drizzle the glaze over the warm buns. Serve.
   
   Note
   
   These buns are best eaten the same day, but they can also be wrapped and stored until tomorrow.