Method: Warm the milk and water to 65°F. Place all the dough ingredients in stationary mixer fitted with a dough hook, and mix on first speed to clean up stage, about four minutes. Mix on second speed for two minutes. Place the dough in an oiled container, cover, and ferment for one hour at room temperature. Form the dough into a rectangle, place on a parchment lined sheet pan, cover and refrigerate overnight. Thirty minutes prior to laminating, place the dough in the freezer. Plasticize the roll-in butter. Lock in the butter, and give the dough two simple folds. Place the dough in the freezer for 30 to 40 minutes. Give the dough one simple fold. Refrigerate for 90 minutes to two hours. Place the dough in the freezer for 30 minutes. While the dough is resting, prepare the cinnamon sugar. Combine 200 g of sugar and the orange zest in a food processor with a blade attachment; pulse until well combined. In a bowl, combine with the remaining sugar and the cinnamon. Set aside. Roll or sheet the dough to 18 ins. wide. Rotate the dough 90° and roll or sheet to 3 mm. On a floured work surface, divide the dough in half length-wise. Brush the edges of the dough strips with egg wash. Cover the dough with a generous amount of the cinnamon sugar, reserving some for later. Roll the strips into cylinders and cut into 2-in. increments. Apply a light coating of butter to muffin tins with 2-in. cavities. Place the rolls cut side down in the muffin tins. Proof at 78°F until fully proofed, about 2 to 2 1/2 hours. Bake in a 350°F convection oven until the rolls are golden brown, about 18 to 20 minutes. Remove from the oven and carefully remove the rolls from the muffin tins. Immediately toss in the remaining cinnamon sugar. The rolls must be hot and moist for the sugar mixture to adhere. Yields about 38 90-g buns.