In the bowl of a countertop mixer with the dough hook attached, combine all of the dry ingredients (flour, yeast, sugar, salt, nutmeg, zest).

Warm the milk on the stovetop or in a microwave for a few seconds. It should be slightly warm to the touch but not hot. Add milk and remaining dough ingredients (butter, egg yolk, vanilla) to the bowl.

Mix on medium speed for 5 minutes.

Cover dough and place in a warm (~80 degrees) location for about 1.5 hours or until doubled in size.

Turn dough out onto a floured countertop and roll into a square approximately 16"x16".

Using your hands, gently spread the butter across the top of the entire square of dough. (Note: If the butter is not soft enough to spread, just microwave for about 6-7 seconds. The butter should be soft and spreadable but not melted.)

Combine the cinnamon and sugar and sprinkle this mixture evenly across entire square.

Carefully cut into 4"x2" squares. Then cut each square diagonally to create 2 triangles of dough from each square.

Beginning with the 2" base of each triangle, roll each piece of dough into a crescent shape.

Place crescent rolls onto parchment-lined pans, cover, and return to a warm location for ~45 minutes.

Bake at 325 degrees for 25-27 minutes, or until golden brown on top.

Combine all ingredients for glaze and stir until smooth. Drizzle over cinnamon crescents and serve warm. (Note: Allow crescents to cool slightly before applying glaze.)