1-First Step: Mise en place and activating the yeast Gather your ingredients and equipment: stand mixer with dough hook, large bowl, plastic wrap, rolling pin, unscented floss, large frying pan, thermometer, wax paper, parchment, and paper towels. Warm the milk to 110°F. In a small bowl or measuring cup, whisk the warmed milk briefly to break any skin, then add the instant yeast and whisk to combine. The yeast will hydrate quickly because it is instant, so you can continue without a long wait.

2-Second Step: Make the dough In the stand mixer bowl fitted with the dough hook, combine 2¼ cups flour, ¼ cup sugar, and ½ teaspoon salt. In a separate bowl, whisk together the warmed milk with yeast, ⅓ cup melted cooled butter, 1 large egg, and 2 teaspoons vanilla extract. Add the wet mixture to the dry ingredients and mix on medium speed. Knead with the dough hook for 10 minutes on medium, scraping the bowl as needed so all flour is incorporated and the dough becomes smooth and elastic.

3-Third Step: First rise Grease a large bowl with 2 teaspoons vegetable oil. Shape the dough into a ball, place it in the greased bowl, turn once so the top is lightly oiled, cover with plastic wrap, and let rise until doubled in size, about 1½ hours in a warm spot. The dough should spring back slowly when pressed.

4-Fourth Step: Shape and fill Turn the risen dough out onto a lightly floured surface and punch it down. Roll it into a rectangle roughly 15 by 8 inches. Sprinkle the top evenly with 1½ teaspoons cinnamon. You can add a little extra sugar if you prefer a sweeter center, but the recipe keeps the filling balanced. Starting from the long side, roll the dough into a tight log. Pinch the seam closed using wet fingers to seal so the log does not unroll during rising or frying. Use unscented floss to cut the log into 1-inch slices for the classic spiral shape. Place the slices on wax paper, spray the tops with non-stick spray, cover loosely with plastic wrap, and let them rise for 30 minutes with space between each bun to expand.

5-Fifth Step: Heat the oil and fry Pour 2 to 2½ cups vegetable oil into a large pan and heat over medium until it reaches about 350°F. Fry a few buns at a time, depending on pan size, turning carefully with tongs or a slotted spoon so they brown evenly. Fry until golden brown on both sides, about 2 to 3 minutes per side depending on size and oil temperature. Do not crowd the pan; keep the oil temperature steady by frying in batches. Drain fried buns on paper towels to remove excess oil.

6-Final Step: Make the icing and finish While the buns are still warm, whisk together 3 tablespoons melted butter, 1¼ cups sifted powdered sugar, 2 tablespoons honey, 2 teaspoons vanilla extract, and ½ teaspoon milk until smooth. Dip each warm bun into the glaze, turning to coat well, then set on parchment to let the glaze harden slightly. Glazing while warm lets the icing soak in and create a glossy finish that clings to the spiral layers.