Cream together the sugar, salt, and butter on medium-high speed in an electric mixer with a paddle attachment.

Whip in the egg and lemon extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is silky and supple. You may have to add a little flour or water while mixing to achieve this texture. The dough should pass the windowpane test or register 77-81 degrees. Lightly oil a large bowl and transfer the dough to the bowl, rolling ti around to coat it with oil. cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Mist the counter with spray oil and transfer the dough to the counter.

Roll out the dough into a rectangle about 2/3 of an inch thick - measuring around 14 inches wide by 12 inches long. Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up into a cigar-shaped log with the seam side down. Slice the dough into 8-12 even pieces.

Line 1 or more sheet pans with parchment paper. Place the buns approximately 1/2 inch apart so that they aren't touching but are close to one another

Proof at room temperature for 75-90 minutes or until the pieces have nearly doubled in size

(You may also put the shaped buns in the refrigerator for 2-3 days before baking, make sure to allow 3-4 hours for the dough to proof before baking)

Preheat oven to 350 degrees

Bake cinnamon rolls for 20-30 minutes, or until golden brown

In a separate bowl, whisk together powdered sugar, lemon zest and milk

when buns have cooled drizzle fondant glaze over the buns.

Enjoy!