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1
For the dough: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until it is about 100 degrees F (but no more than 110 degrees).
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2
Remove from the heat and sprinkle the yeast over the surface over the liquid.
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3
Sprinkle a pinch of the granulated sugar over the top and set aside without stirring, until foamy, about 5 minutes.
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4
Whisk the butter, vanilla and egg yolk into the yeast mixture.
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5
Whisk the flour, remaining granulated sugar, salt and nutmeg in a large bowl.
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6
Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make a thick and slightly sticky dough.
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7
Turn the dough onto a floured work surface and knead until soft and elastic, about 6 minutes.
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8
Shape into a ball.
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9
Brush the inside of a large bowl with butter.
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10
Put the dough in the buttered bowl, turning to coat lightly.
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11
Cover the bowl with plastic wrap, trace a circle the size of the dough on the plastic and note the time.
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12
Let rise at room temperature until doubled in size, about 1 hour 30 minutes.
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13
Turn the dough out of the bowl and knead briefly to release excess air; reform into a ball and return to the bowl.
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14
Lightly butter a large piece of plastic wrap and lay it on the dough.
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15
Cover the entire bowl tightly with the plastic and proof in the refrigerator for 4 hours or overnight.
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16
To fill and form the rolls: Butter a 9- by 13-inch baking pan.
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17
Whisk the granulated sugar and cinnamon together in a small bowl.
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18
Turn the prepared dough onto a floured work surface and press flat.
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19
Then roll into a 10- by 18-inch rectangle, with a long edge facing you.
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20
Spread the softened butter evenly over the surface of the dough, leaving about an inch border on the side opposite you.
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21
Evenly scatter the cinnamon-sugar over the butter.
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22
Starting from the long side facing you, roll the dough up into a tight cylinder.
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23
Lightly brush the clean edge of the dough with water.
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24
Press the open long edge to the dough to seal the cylinder.
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25
Slip a long taut piece of string or unflavored dental floss under the roll, about 1 1/2 inches from the end.
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26
Lift and cross the string ends over the roll, and then pull the ends tightly in opposite directions to cut a single roll.
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27
Repeat, cutting every 1 1/2 inches, to make 12 rolls.
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28
Place the rolls cut-side-down in the prepared pan, leaving 1 inch of space between them.
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29
Cover the rolls loosely with plastic wrap.
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30
Set aside in a warm place to rise until rolls double in size, about 1 hour 30 minutes.
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31
Position the rack in the center of the oven and preheat to 350 degrees F.
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32
Bake the buns until golden brown and the tops of the buns spring back when pressed lightly, about 30 minutes.
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33
Cool in the pan for 10 minutes.
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34
For the glaze: Sift the confectioners' sugar into a medium bowl.
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35
Whisk in the condensed milk, butter and lemon juice to make a smooth, slightly loose icing.
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36
Add the vanilla and cinnamon.
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37
Drizzle the icing over the warm buns.
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38
Serve.
