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1
To make the dough, combine the flour, salt, and sugar in a mixing bowl.
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2
Whisk the yeast into the milk until dissolved, then pour the mixture into the dry ingredients, along with the oil and lemon zest.
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3
If using a mixer, use the paddle attachment and mix on the lowest speed for 30 seconds to 1 minute.
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4
If mixing by hand, use a large spoon and stir for about 1 minute.
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5
The dough should form a soft, coarse ball.
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6
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.
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7
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.
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8
Transfer the dough to a lightly floured work surface and knead for 1 minute, then form it into a ball.
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9
Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size.
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10
Cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
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11
Remove the dough from the refrigerator about 3 hours before you plan to bake.
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12
Divide the dough in half and form each piece into a ball.
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13
Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
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14
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.
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15
If the dough starts to resist or shrink back, let it rest for 1 minute, then continue rolling.
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16
The dough should be between 1/4 and 1/2 inch thick.
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17
Make cinnamon sugar by whisking the cinnamon into the sugar.
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18
Brush the surface of the dough with melted butter, then sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border.
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19
Sprinkle the raisins, chopped nuts, or both over the surface if you like, to taste.
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20
Roll up the dough like a rug, rolling from the bottom to the top, to form a tight log.
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21
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.
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22
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.
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23
About 15 minutes before baking, preheat the oven to 350F (177C).
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24
Bake for 10 minutes, then rotate the pan and bake for another 5 to 15 minutes, until the buns are a rich golden brown.
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25
Meanwhile, make whichever topping you prefer.
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26
Once the buns are glazed, enjoy!
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27
Combine the cream cheese, butter, and sugar in a mixing bowl.
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28
If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
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29
If mixing by hand, stir vigorously for 2 to 4 minutes.
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30
The ingredients should be evenly incorporated and smooth.
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31
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.
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32
Increase the speed to medium-high or stir more vigorously for about 20 seconds to fluff up the glaze.
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33
Once the buns have cooled for 5 minutes, use an offset spatula or a table knife to spread on however much glaze youd like.
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34
Stored in an airtight container in the refrigerator; any unused glaze will keep for up to 2 weeks.
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35
Stir the sugar, corn syrup, and vanilla together.
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36
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.
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37
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.
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38
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.
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39
Glaze the buns after theyve cooled for about 5 minutes.
