Directions

1. 1. 1. In a large bowl, mix flour, sugar, salt, and yeast. Set aside. 
      2. In a small bowl, mix water, milk, and butter and heat in the microwave on low setting (about 20 seconds).
      3. Stir the butter mixture into the flour mixture. Add the egg and knead by hand for 3-4 minutes (the dough should be no longer sticky). 
      4. Place in a lightly greased bowl and let rest for about 5 minutes.
      5. Preheat the oven to 200 degrees and turn it off after 10 minutes.
      6. After the dough has rested for 5 minutes, roll it out in a rectangle. Spread the butter and sprinkle the cinnamon and lemon zest all over the dough. Roll up the dough tightly and cut it into 10 pieces (some of them can be smaller — they will be easier to arrange in the Brookline Baker). 
      7. Place cinnamon rolls in a lightly greased and lined Brookline Baker (smaller rolls inside, large ones outside) and cover with aluminum foil. 
      8. Place the cinnamon rolls in the oven to rise/puff for 20 minutes (make sure the oven is off). 
      9. Remove the foil and turn on the oven to 375F.
      10. Bake the cinnamon rolls for 15-17 minutes or until golden. Remove from oven, wait for a few minutes for them to slightly cool down and then drizzle with glaze.