Soft and delicious cinnamon buns that are perfect for breakfast or with a cup of tea or coffee.
Knead the dough with all its ingredients until nice and soft. If it's a bit sticky, don't worry about it. It will come together later on. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Preheat oven to 180 C.
Roll the dough out on a lightly floured surface, until it is approx. 21 inches long by 16 inches wide. It should be approx. ¼ thick.
To make filling, combine the brown sugar and cinnamon in a bowl. (DO NOT DO THIS EARLIER AS IT WILL START MELTING ON its OWN) Spread the butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Press down gently with your hand so the sugar sticks to the dough. Then sprinkle 2 tbsp. of flour using a sieve so it's a light dusting. This will help absorb any extra moisture from the sugar as the cinnabons are baking.
Working carefully, from the longer side of the rectangle, roll the dough down to the bottom edge, like a swiss roll.
Cut the dough into 1 ¾ inch slices, and place in a lightly greased baking pan.
Don't slice the cinnabons with a knife, it will smoooosh the roll so you won't get that perfect spirally top. Slide a thread...even dental floss will do...under the roll then bring the two ends of the thread to opposite sides like you're going to tie a knot, and pull....the thread will slice the roll for you PERFECTLY! ;)
Bake for 10-15 minutes or until light golden brown. If you want the buns super crisp on the outside without having them burn or get too dark, cover them with a foil in the last 5 mins of baking so they will keep baking but won’t turn color.
While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing and serve warm! Leftovers warm up beautifully in a mini oven toaster or in the micro.