1-Warm the liquids: In a small saucepan, heat 1/3 cup water, 1/4 cup whole milk, 1 1/2 tablespoons vegetable oil, 2 tablespoons unsalted butter, and 1 tablespoon honey just until butter melts. Cool to about 120°F (49°C). This activates the yeast gently.

2-Mix dry base: In a mixer bowl, combine 1 cup of the 2 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine grain sea salt. Pour in the cooled liquid mixture and beat on low until smooth.

3-Add egg and rest of flour: Mix in 1 large egg at room temperature and 1 teaspoon vanilla extract. Gradually add remaining flour. Switch to dough hook and knead 5 minutes until dough pulls from bowl sides. If sticky, add up to 1/4 cup extra flour bit by bit.

4-First rise: Transfer dough to greased bowl, cover, and let rise 1 hour until doubled in a warm spot.

5-Roll and fill: Punch down dough and roll into 12-inch (30 cm) square on floured surface. Sprinkle evenly with 2-3 tablespoons granulated sugar and 2 teaspoons ground cinnamon. Roll tightly into a log jelly-roll style.

6-Shape buns: Cut log at 45° angle into twelve 1-inch-thick slices. Place on parchment-lined baking sheets, flatten each to 1/4 inch (6 mm) thick, cover, and rise 1 hour until puffy.

7-Bake: Preheat oven to 350°F (175°C). Bake buns 11-13 minutes until golden, internal temp 190°F (88°C).

8-Glaze and serve: Whisk 3 1/2 cups sifted confectioner’s sugar, pinch sea salt, 1/2 cup whole milk, 2 tablespoons melted unsalted butter, and 3 tablespoons honey until smooth. Dip warm bun tops in glaze, let drip on wire rack 20 minutes. Enjoy warm!