Cinnamon Spirals With Lemon Icing - cooking recipe

Ingredients

2 cups milk
4 tbsp (1/2 stick) butter
4 tsp sugar
1 tsp salt
1 tbsp active dry yeast
2 None eggs
6 cups flour
None None FOR THE FILLING
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tsp ground cinnamon
4 tbsp (1/2 stick) butter, softened
None None FOR THE LEMON ICING
1/2 cup powdered sugar
1 tbsp lemon juice

Preparation

Bring milk almost to a boil in a small saucepan. Remove from heat. Stir in butter, sugar and salt. Pour into a large bowl and let stand until lukewarm.
Sprinkle the yeast over 1/3 cup lukewarm water in a small bowl. Let stand about 10 mins until frothy.
Lightly beat the eggs and mix them into the warm milk mixture, followed by the yeast.
Add the flour, 1 cup at a time, mixing first with a wooden spoon and then with your hands until you have a soft, not sticky, dough.
Knead lightly on a floured surface. Place in a large, oiled bowl. Turn the dough over so every surface is oiled. Cover the bowl with a damp cloth and let stand overnight.
Preheat the oven to 400\u00b0F. Lightly knead risen dough on a floured surface. Let stand for 5 mins while you combine sugars and cinnamon for the filling.
Grease a large baking pan. Use a rolling pin to gently stretch the dough out (you're pushing it, rather than rolling it) to a 14 x 12-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle evenly with the sugar and cinnamon mixture. Roll up the dough from the long side.
Cut roll into 12 pieces using a sharp, serrated knife. Place in the prepared pan, cut-side up. Let stand for 15 mins.
Bake for about 25 mins until golden brown and well risen.
For the icing, mix sifted powdered sugar and lemon juice in a small bowl. While buns are still hot, drizzle with icing. Let icing set a little then serve while still warm.