In a large bowl or container, mix together the water, yeast, flour, and salt with a dough scraper or wooden spatula until a rough dough forms.

Drizzle the surface with oil so it’s lightly coated. Cover and refrigerate overnight (12–24 hours).

Mix the flour, salt, yeast, and water until a shaggy dough forms. Cover and rest for 30 minutes.

Perform one set of stretch-and-folds, going around the bowl at least once. Then do a few slap-and-folds. Cover and rest 20–30 minutes.

If it tears easily, do another stretch-and-fold. If it feels smooth and stretches easily, move to a coil fold. Rest 20–30 minutes.

Lift the middle of the dough so the top edge comes off the bowl and tuck it underneath. Rotate the bowl and repeat on all sides. Rest 20–30 minutes. Do one final set of coil folds.

Cover and refrigerate overnight for at least 12–24 hours.

In a small bowl, mix together the sugars and cinnamon. Slice 4.5 tbsp (68 g) of butter into thin rectangular strips and keep refrigerated until ready to use. Reserve the remaining 1.5 tbsp (about 22 g) of butter for dimpling before baking.

Rub a little butter or oil onto a pan and then place a piece of fitted parchment paper on top. Spread some oil onto the lined pan.

Transfer the dough to the pan and spread it out as much as possible. Arrange the sliced butter evenly on top, then sprinkle with ⅔ of the cinnamon sugar. Fold the dough like a letter: fold the top down, rotate the pan 180°, and fold the top down again. Rotate the dough so that it's vertical and inline with the pan. Then flip so the smooth side is facing up.

Cover with plastic wrap and proof for 2–4 hours, or until puffy and nearly doubled.

Preheat the oven to 400–425°F (205–218°C).

Melt the remaining 1.5 tbsp of the butter (about 22 g) and drizzle it over the dough. Sprinkle with the remaining cinnamon sugar. Rub a little melted butter on your fingertips and gently dimple the dough.

Bake for about 20–25 minutes or until deeply golden on top. Rotate the pan halfway through. Check at 18-20 minutes—if it’s browning too quickly, tent with foil to prevent burning.

Remove from the oven and cool in the pan for 10 minutes before transferring to a rack. While still warm, drizzle or spread glaze over the top. Serve and enjoy!

Smooth the cream cheese with a spatula. Add softened butter and mix until well combined.

Add powdered sugar and vanilla, and mix until smooth.

Stir in whole milk, 1 tbsp at a time, until the glaze runs off the spatula but isn’t too loose.

In a bowl, whisk together powdered sugar, melted butter, 1 tbsp of milk, and vanilla until smooth.

Add more milk, a little at a time, until the glaze is drizzle-able.