Make Cinnamon Sugar. Mix sugar and cinnamon powder.
¼ Cup Brown Sugar, 1 tbsp Cinnamon Powder
When the dough is proofed( will rise and double up), transfer to the working counter, knead it lightly.
Roll the dough into a rectangle, of about 12X24 inches. The thickness of the rolled dough should be uniform.
Apply softened butter on the dough and then spread the cinnamon sugar filling.
¼ Cup Softened Butter
Roll the dough from the long side into a log. Then with help of knife, put marks to cut the dough. Cut with your sharpest knife to get the perfect rolls. You can also use dental floss or a clean thread (food grade preferably) and cut through the log. (Check the video).
Arrange the rolls in a baking try/pan and keep for 20 mins for second proof. Keep some space between the rolls so that there is enough space for proofing.
Preheat the oven to 200C or 400F, then bake the rolls for 20-25 mins. at the same temperature.
If the top of rolls start to brown soon you can cover the pan loosely with an aluminum foil.
Once done, take out the pan and after 5 mins, take out the rolls let it cool on a cooling rack else, the rolls with get soggy at the bottom due to moisture.
When the rolls are warm spread the glaze or icing.