1. Dissolve yeast in water and milk, and stir with the sugar until combined. Allow to rest 10-15 minutes or until the mixture begins to "Bloom."

2. Stir in the salt, and add 1/4 cup of the butter with the egg and about 2-1/2 cups of the flour and stir until the dough starts coming together (it will be like a thick batter). Stir in another 1-1/2 cups of flour until the mixture looks quite shaggy.

3. Turn the dough out onto a well-floured work surface and knead (adding more flour to prevent sticking, as necessary), until smooth and elastic (about 5-10 minutes). Turn into a greased bowl, cover with plastic, and allow to rise until doubled (About 1 hour).

4. Tip: If your dough feels stiff enough but it isn't getting smooth, try putting a little bit of oil on the table under it, and spreading some oil over the surface of the dough. Then, allow the dough to rest (with your mixing bowl turned upside down over it) for 5 minutes. Then, remove the bowl and keeping kneading until smooth.

   For this tutorial, I ended up letting my dough rest this way twice, kneading for a little bit after each rest. It was perfect after the second go!

5. Turn the risen dough out onto a lightly floured work surface and press into a rectangle or square shape. Sprinkle with a bit more flour, and roll into a 10x15" rectangle.

6. Spread with the remaining 1/4 cup of butter, leaving a lip of "raw dough" at the end of the dough furthest from you. This is where you will pinch the seal, so you don't want to get anything on that. Sprinkle over the buttered area generously with cinnamon and brown sugar (you may need a little more or less than the recipe suggests - I just do it till it looks well covered).

7. Fold the dough up about 2" on the end closest to you. Fold one more time, and then roll the rest of the dough up to form a log, pinching the plain edge to seal. Cut into twelve 1" pieces. Lay the cinnamon buns into a greased 9"x13" baking pan, cut side up. Cover, and allow to rise for about 35 minutes.

8. Note: At this stage the buns should be looking a little bigger than before, and they should be pressing into each other. If they look about the same as before, allow them to rest a little longer.

9. Preheat the oven to 350 degrees F and allow the rolls to rise 10 minutes longer (45 minutes total rising time, provided that your rolls are rising nicely). Bake for 25-30 minutes or until golden brown. Turn onto cooling rack to cool immediately (otherwise the sugar will harden in the bottom and it will be hard to get them out of the pan!).

For the Glaze:

1. Combine all of the ingredients in a mixing bowl, and stir till smooth. Drizzle or spread over the baked cinnamon rolls.