Homemade Cinnabons

Ingredients For the Dough: 1 cup whole milk one 1/4-ounce packet active dry yeast (2 1/2 teaspoons) 1/4 cup plus 1/4 teaspoon granulated sugar 4 tablespoons unsalted butter, melted, plus more for the bowl 1 large egg yolk 1 &1/2 teaspoons vanilla extract 2 &3/4 cups all-purpose flour, plus more if needed 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg For the Filling: All-purpose flour, for dusting 12 tablespoons unsalted butter, softened, plus more for the pan 1 cup brown sugar 3 tablespoons ground cinnamon For the Glaze: 1 cup confectioners' sugar 1/3 cup heavy cream 4oz cream cheese 4 tablespoons unsalted butter, melted Directions: Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100F. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla. Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.) Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap or damp paper towel and let rise until doubled, 1 hour 15 minutes. Roll out the dough into a rectangle shape with the longer side towards you. Brush butter all over then sprinkle brown sugar and cinnamon mixture (1 cup brown sugar with 3 tablespoons cinnamon) Roll up dough into a log tightly. Cut 2" pieces. Butter a 9-by-13-inch baking pan; place bund in pan leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325. Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream cheese, heavy cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.