In a stand mixer bowl, combine the dark brown sugar, cinnamon, and all-purpose flour.

Mix the dry ingredients briefly with the whisk attachment.

In a separate pot, combine the melted butter and Lyle's cane syrup.

Pour the butter and syrup mixture into the dry ingredients and mix.

Slowly add the eggs one by one to the mixture while the mixer is running, until it becomes smooth and looks like frosting.

In a large mixer bowl with a dough hook, combine the bread flour, eggs, sugar, milk, and fresh yeast.

Mix the dough on low speed for 10-15 minutes until it comes together and gluten starts to develop.

Add the salt and room temperature butter to the dough and continue mixing for another 10-15 minutes until the dough is smooth, shiny, and pulls away from the sides of the bowl.

Remove the dough from the mixer, place it on a tray, cover it with plastic wrap, and let it bulk ferment at room temperature for about an hour.

After an hour, press the dough down to degas it. Re-wrap the dough tightly and place it in the refrigerator to chill overnight.

Take the chilled dough from the refrigerator and roll it into a large, thin rectangle using a rolling pin or a dough sheeter.

Spread the prepared cinnamon smear evenly over the surface of the rolled-out dough.

Tightly roll the dough into a log.

Place the log on a tray and freeze for a few hours until firm, which will make it easier to slice.

Once the log is firm, use a sharp knife to slice it into individual buns of equal size.

Place each bun into an individual baking mold on a baking sheet.

Cover the tray of buns with plastic wrap and let them proof at room temperature overnight, or for about 8-10 hours, until they have risen and become puffy.

Bake the proofed cinnamon buns in a preheated oven at 300°F (150°C) for about 8-10 minutes. If possible, add steam to the oven for a moister result.

Once the buns are golden brown, remove them from the oven and let them cool down slightly on the tray.

In a stand mixer with a paddle attachment, beat the room temperature cream cheese until it is smooth and creamy.

Add the powdered sugar and mix until incorporated.

Add the salt, vanilla extract, malted milk powder, and nutmeg to the mixture.

While mixing, slowly pour in the whole milk to achieve a smooth, pourable but thick glaze. Let the glaze rest overnight for the best flavor.

Remove the slightly cooled cinnamon buns from their baking molds.

Using an ice cream scoop, apply a generous amount of the malted cinnamon glaze onto each warm bun.

Spread the glaze gently with the back of the scoop, allowing it to melt and drip down the sides of the buns.