Ingredients

• 1 cup pasteurized camel milk, warm to 100 to 110°F
• 2 1/4 tsp (7 g) active dry yeast
• 1/4 cup granulated sugar, for dough
• 3 1/2 cups (420 g) all-purpose flour
• 1/2 tsp fine salt
• 1 large egg
• 6 tbsp softened butter, divided
• 1/2 cup packed brown sugar, for filling
• 2 tbsp ground cinnamon
• 1 cup powdered sugar
• 2 to 3 tbsp pasteurized camel milk, for glaze
• 1 tsp butter, for pan

Method

1. Mix warm milk, yeast and 1 tablespoon dough sugar; rest 5 to 10 minutes until foamy. Add flour, remaining dough sugar, salt, egg and 2 tablespoons butter. Knead 8 to 10 minutes into a smooth soft dough.
2. Cover and rise 60 to 90 minutes until doubled.
3. Roll to a 12-by-16-inch rectangle. Spread remaining 4 tablespoons butter, leaving a 1/2-inch border. Mix brown sugar and cinnamon and sprinkle evenly.
4. Roll from the long edge, pinch seam and cut 12 rounds. Put in a buttered 9-by-13-inch pan. Cover and proof 30 to 60 minutes until puffy.
5. Heat oven to 350°F. Bake 25 to 32 minutes until golden and centers reach about 190°F.
6. Cool 10 minutes. Whisk powdered sugar with 2 tablespoons milk, adding the third only if needed, and drizzle.