Cinnamon Rolls

For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine yeast and 3 tablespoons granulated sugar. Add milk, and let mixture sit until foamy, about 10 minutes.

Add egg and butter, and beat at medium speed until creamy, about 1 minute. Beat in one-third flour until combined. Beat in salt and remaining 3 tablespoons granulated sugar. Gradually beat in remaining two-thirds flour.

Switch to dough hook attachment, and knead at low speed until dough is smooth and elastic, about 4 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover tightly with plastic wrap, and let rest in refrigerator overnight.

For pastry cream: In a medium heavy-bottomed saucepan, bring milk and 5 tablespoons granulated sugar to a boil over medium-high heat. Remove from heat.

In a medium bowl, whisk together egg yolks, egg, cornstarch, salt, and remaining ¼ cup granulated sugar until combined. Add a small amount of hot milk mixture to egg mixture, whisking constantly to temper mixture. Keep adding small amounts of milk, whisking constantly, until there is an equal amount of milk added to egg mixture. Return egg-milk mixture to saucepan, and heat over medium-high heat, whisking constantly, until mixture thickens and bubbles. (Turn heat down to medium if mixture begins to stick to bottom of pan.) Remove from heat; whisk in butter and vanilla. Place mixture in a heatproof bowl, and place bowl in a larger bowl filled with crushed ice. Whisk occasionally until mixture cools. Place plastic wrap directly on surface of pastry cream, and refrigerate for up to 3 days.

For cinnamon mixture: In a small bowl, whisk together granulated sugar, cinnamon, and salt until combined.

For glaze: In a medium bowl, whisk together confectioners’ sugar and milk until desired consistency is reached.

Line a rimmed baked sheet lined with parchment paper.

To assemble rolls: On a lightly floured surface, roll dough into an 18x13-inch rectangle. Spread a thin layer of pastry cream over surface of dough, leaving a 1-inch border around edges. Sprinkle cinnamon mixture evenly over pastry cream. Roll up dough, jelly roll style, starting with one long side. Brush dough with beaten egg, and press edge to seal. Using a serrated utility knife, cut 2-inch sections. (Cut uneven ends off before cutting slices.) Place cut rolls onto prepared pan. Let stand in a warm, draft-free place (85°) until doubled in size, about 1 hour. (Rolls should be covered with a thin dishtowel to prevent drying out).

Preheat oven to 350°. Bake for 25 minutes, rotating pan halfway through baking time for even baking. Let cool slightly while covered with a thin dishtowel. Spoon desired amount of glaze over rolls, and serve slightly warm for best flavor.