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Combine milk and water in a saucepan and gradually warm it (low heat) until it reaches 100-110 degrees F. Use a thermometer...this is a sure fire way to not mess up the yeast! ;) Once it reaches the correct temp, take the saucepan off the heat, sprinkle the yeast on top, sprinkle a pinch of sugar on top and set aside. Don't be tempted to mess with it! Let yeast foam for 10-15 minutes.
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Whisk melted butter, egg yolk, and vanilla into foamy yeast mixture.
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In a large bowl, whisk flour, salt, cinnamon and remaining sugar. Make a well in the middle and slowly pour in yeast mixture. With a wooden spoon, mix together well. Dough will be thick and sticky.
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Put dough on floured surface and knead until your dough is soft and elastic. Then roll into a ball.
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In another large bowl, take more melted butter and brush on the inside of the bowl. Place dough in bowl and gently roll it around so that the sides of the dough are coated in butter. Cover with plastic wrap and let rise at room temperature until it has doubled in size. This will take a little over an hour.
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Once dough has doubled, remove from bowl and knead out once again on floured surface. Knead lightly, just to release air, form back into a ball, place back in bowl, cover with plastic wrap and place into fridge for 4 hours or overnight.
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Put dough on a very lightly floured surface and roll into a 18x12 rectangle. Give or take...it doesn't have to look perfect.