Ingredients

• 3/4 cup warm whole goat's milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup sugar, divided
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 6 tablespoons butter, softened, divided
• 2 tablespoons ground cinnamon
• 1 cup powdered sugar
• 2-3 tablespoons whole goat's milk, for the glaze

Method

1. Combine the warm goat's milk, yeast, and 1 tablespoon of the sugar; let sit until foamy, about 5 minutes.
2. Add the flour, remaining sugar minus 1/3 cup reserved for filling, salt, egg, and 2 tablespoons softened butter. Knead until smooth and elastic, about 8 minutes. Let rise until doubled, about 1 hour.
3. Roll the dough into a large rectangle. Spread with 4 tablespoons softened butter and sprinkle with the reserved 1/3 cup sugar mixed with cinnamon. Roll up tightly and cut into 12 rounds.
4. Place in a greased baking dish, cover, and let rise 30-45 minutes. Bake at 350°F for 22-25 minutes, until golden.
5. Whisk the powdered sugar and goat's milk together to make the glaze and drizzle over the warm rolls.