Cinnamon Rolls

Directions

1. Warm the milk in a medium pan over low heat until it reaches about 100 degrees F. Remove from heat and sprinkle in the yeast & 1/4 tsp sugar (do not stir). Set aside until foamy (5 minutes).
2. Whisk in the melted butter, egg yolk & vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt & nutmeg in the bowl of a stand mixer. Make a wellin the center and pour in the yeast mixture. Mix on low speed with a dough hook until thick & slightly stickey. Knead on medium speed until the dough gathers around the hook ( 6 minutes). Add up to 2 more Tblsp flour if necessary. Remove the dough & shape into a ball. Butter the mixer bowl & return the dough to the bowl, turning to coat with butter. Cover with plastic wrap & let rise in a warm place until doubled ( 1 hour & 15 minutes). Butter a 9 X 13" baking pan. On a lightly floured surface, roll out the dough into a 12 X 14" rectangle with the longer side facing you. Spread the dough with the softened butter, leaving a 1/2" border on the far long edge. Mix the cinnamon & sugar and sprinkle over the butter. Brush the unbuttered edge with water. Roll up the dough away from you into a tight cylinder & press on the long edge to seal it. Cut the cylinder with a sharp knife to make 6 equal size buns (large).
3. Place the buns, cut side down in the pan, leaving space between each. Cover with plastic wrap & let rise until doubled (40 minutes). Preheat the oven to 325 degrees F. Bake the buns until golden brown for 35 minutes. Cool in the pan15 minutes then transfer the buns from the pan to the cooling rack. Meanwhile, make the glaze. The glaze should be a thick glaze to cover the warm (not hot) buns.