In a large bowl, combine the 00 Tipo flour and fine sea salt, and mix them together.

In a separate container, whisk the instant yeast into warm water (around 95°F or 35°C).

Pour the yeast mixture into the flour mixture and mix by hand until a rough, sticky dough forms.

Knead the dough in the bowl for 3-4 minutes by picking it up and slapping it against the side of the bowl until it becomes taut and smooth.

Roll the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise. For best results, let it rise overnight in the fridge. Alternatively, you can let it rise at room temperature for 1-2 hours until doubled in size.

In a small bowl, whisk together the granulated sugar, ground cinnamon, and freshly grated nutmeg to create the cinnamon sugar topping.

To make the smoked brown butter, first melt salted butter in a pot over medium heat, swirling until the milk solids toast and the butter turns a deep brown color.

Immediately pour the brown butter into a bowl set over an ice bath and stir continuously until it's fully chilled and has a soft, paste-like consistency.

To smoke the butter, place the bowl of brown butter in a large, heatproof container. In a separate foil cup, light compressed wood with a torch until it's smoldering. Cover the container and let the butter infuse with smoke for 15 minutes.

To make the icing, beat softened cream cheese and salted butter in a medium bowl with an electric mixer until combined.

Gradually add powdered sugar in batches, mixing until fully incorporated and smooth.

Mix in the vanilla bean paste. Then, add whole milk, about 2 teaspoons at a time, and continue mixing until the icing reaches a smooth, drizzlable consistency.

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 16 evenly sized pieces, about 70-80g each.

Roll each piece into a small ball, cover with a damp towel, and let rest for 10 minutes.

After resting, roll each ball into a 3.5-inch log.

Arrange the logs in two greased 8x8 or 9x9 inch baking pans. Cover with plastic wrap and let them proof at room temperature for 30 minutes.

While the sticks are proofing, preheat your oven to 425°F (220°C).

After proofing, brush the tops of the dough logs generously with melted clarified butter.

Bake in the preheated oven for 18-20 minutes, or until lightly golden brown.

As soon as the sticks come out of the oven, immediately brush them generously with the smoked brown butter and sprinkle heavily with the cinnamon sugar mixture.

Carefully remove the sticks from the pan and place them on a wire rack to cool slightly, preserving the crispy bottom.

Drizzle the cinnamon sticks with the cream cheese icing or serve it on the side for dipping. Enjoy!