Cinnabon - famous cinnamon buns

Ingredients:

Dough

• 1 cup whole milk
• 7 g active dry yeast (2.5 tsp)
• 1/4 tbsp. + 1/4 tsp. granulated sugar
• 4 tbsp (60 g) butter, melted, plus extra for greasing the bowl
• 1 large yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 cups flour + more as needed
• 3/4 tsp salt
• 0.5 tsp. grated nutmeg

Filling

• Flour, for dusting
• 12 tbsp (170 g) softened butter, plus extra for greasing the pan
• 0.5 cup granulated sugar
• 3 tablespoons ground cinnamon

Glaze

• 2 cups powdered sugar
• 1/3 cup heavy cream
• 4 tbsp (60 g) butter, melted

Preparation:

1. Knead the dough: In a medium saucepan, heat the milk over low heat to 98°F (37°C). Remove from heat and sprinkle the yeast and 1/4 teaspoon of sugar over the milk (do not stir). Let the mixture foam for 5 minutes. Then whisk in the melted butter, egg yolk, and vanilla.
2. In the bowl of a stand mixer, combine the flour, remaining 1/4 cup sugar, salt, and nutmeg. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook attachment until a thick, slightly sticky dough forms. Knead on medium speed until the dough comes together around the hook, 6 minutes. (Add an additional 2 tablespoons of flour if necessary.)
3. Roll out the dough and form it into a ball. Grease a bowl with butter and place the dough in it, turning it to coat it with butter. Cover with plastic wrap and let rise for 1 hour and 15 minutes, until doubled in size.
4. Roll out the dough, fill it with the filling, and cut into rolls (see Note). Grease a 22 x 32 cm (9 x 13 in) pan with butter and place the rolls cut-side down, leaving a small space between them. Cover with plastic wrap and let rise for 40 minutes, until the rolls double in size. Preheat oven to 325°F (160°C).
5. Bake the buns until golden brown, about 35 minutes. Cool in the pan for 15 minutes.
6. Meanwhile, prepare the glaze: Sift the powdered sugar into a bowl, then stir in the cream and melted butter. Transfer the buns to a wire rack and, while still warm, drizzle with the glaze.
   
   

   Note

   
   How to form cinnamon rolls:
   
   
   1. On a lightly floured surface, roll out the dough into a 30 x 35 cm rectangle, with the longer side facing you.
      
   2. Brush with softened butter, leaving a 1 cm border around the edge. Mix sugar and cinnamon and sprinkle on top of the butter.
      
   3. Brush the empty edge of the dough with water. Roll the dough away from you into a tight log and press to seal the edge.
      
   4. Using a sharp knife, cut the roll into 6 equal sized buns.