Cinnamon Buns - salt

Method

• To make the dough, combine the flour, salt, and sugar in a mixing bowl.
• Whisk the yeast into the milk until dissolved, then pour the mixture into the dry ingredients, along with the oil and lemon zest.
• If using a mixer, use the paddle attachment and mix on the lowest speed for 30 seconds to 1 minute.
• If mixing by hand, use a large spoon and stir for about 1 minute.
• The dough should form a soft, coarse ball.
• Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 4 minutes, adding flour or milk as needed to create a smooth, soft, slightly sticky ball of dough.
• Increase the speed to medium and mix for 2 minutes more or continue stirring for about 2 minutes more, until the dough is very soft, supple, and tacky but not sticky.
• Transfer the dough to a lightly floured work surface and knead for 1 minute, then form it into a ball.
• Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size.
• Cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
• Remove the dough from the refrigerator about 3 hours before you plan to bake.
• Divide the dough in half and form each piece into a ball.
• Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
• On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides.
• If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling.
• The dough should be between 1/4 and 1/2 inch thick.
• Make cinnamon sugar by whisking the cinnamon into the sugar.
• Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border.
• Sprinkle the raisins, chopped nuts, or both over the surface if you like, to taste.
• Roll up the dough like a rug, rolling from the bottom to the top, to form a tight log.
• Cut the log into 1-inch-thick slices and place them on a sheet pan or two round cake pans lined with parchment paper or a silicone mat, placing the rolls about 1 1/2 inches apart; they should touch each other once they rise.
• Mist the tops with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
• About 15 minutes before baking, preheat the oven to 350F (177C).
• Bake for 10 minutes, then rotate the pan and bake for another 5 to 15 minutes, until the buns are a rich golden brown.
• Meanwhile, make whichever topping you prefer.
• Once the buns are glazed, enjoy!
• Combine the cream cheese, butter, and sugar in a mixing bowl.
• If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
• If mixing by hand, stir vigorously for 2 to 4 minutes.
• The ingredients should be evenly incorporated and smooth.
• Add the vanilla, lemon extract, and salt and mix on medium speed, or continue mixing by hand, for about 1 minute, until the ingredients form a smooth paste.
• Increase the speed to medium-high or stir more vigorously for about 20 seconds to fluff up the glaze.
• Once the buns have cooled for 5 minutes, use an offset spatula or a table knife to spread on however much glaze youd like.
• Stored in an airtight container in the refrigerator; any unused glaze will keep for up to 2 weeks.
• Stir the sugar, corn syrup, and vanilla together.
• Gradually whisk in the milk, adding just enough to make a thick but creamy glaze about the same thickness as pancake batter, adjusting with more liquid or sugar as needed.
• The thickness of the glaze is up to you; the stiffer it is, the better it will hold its design; the thinner it is, the more easily it will spread.
• Ideally, you should be able to drizzle a slow steady stream off the end of a spoon or other utensil to create designs that will firm up when the buns cool.
• Glaze the buns after theyve cooled for about 5 minutes.