Cinnamon Buns

These are amazing. I want to make the sticky buns next! (Sorry, no description today - back to work!)

Cinnamon Buns
6 1/2 tbsp sugar
1 tsp salt
5 1/2 tbsp unsalted butter, at room temperature
1 large egg, slightly beaten
1 tsp lemon zest or extract
3 1/2 cups all-purpose flour
2 tsp instant yeast
1 1/8 - 1 1/4 cups whole milk or buttermilk
1/2 cup cinnamon sugar (6 1/2 tbsp cinnamon + 1 1/2 tbsp sugar)

Cream together the sugar, salt and butter. Whip in the egg and lemon zest until smooth. Than add the flour, yeast and milk. Stir until the dough forms into a ball, then knead until the dough is supple and tacky but not sticky. You may have to add a little water. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat with oil. Cover and let sit at room temperature until doubled.

Roll the dough into a rectangle about 2/3 inch thick and about 14'' by 12'' (for larger buns) or 18" by 9" (for smaller buns). Sprinkle over with cinnamon sugar and roll the dough up into a log. cut the roll of dough into 8 to 12 even pieces (for larger buns) or 12 to 16 pieces (for smaller buns).

Line a sheet pan with parchment paper and place the buns so that they are close but not touching, about 1/2 inch apart. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into each other and nearly doubled in size.

Preheat the oven to 350°F with oven rack in the middle. Bake buns for 20-30 minutes, or until golden brown. Let cool about 10 minutes, then streak with fondant glaze while they are warm but not hot.

White Fondant Glaze
The recipe calls for 4 cups of confectioner's sugar; I think I used 1/2 cup. Make as much as you think you will need.

Confectioner's sugar
Milk
Vanilla or lemon extract (optional - I used vanilla but I think I would prefer plain)

Sift powdered sugar then whisk in enough milk to make a thick paste. Add flavouring if desired, then drizzle over buns.

Bonus Pic: Ciabatta, the recipe for which (as well as the above) can be found in The Bread Baker's Apprentice