Instructions

1. Pour warm water, yeast, and sugar into the bowl of a stand mixer. Let sit for a few minutes until the yeast is activated and frothy.  
2. Add oil, egg, salt, and flour. Knead using the dough hook until the dough is smooth but sticky.
3. Cover the bowl with a damp towel and put in a warm place. Let it rise until it's doubled in size. 
4. Optional: Chill for about half an hour, making it easier to roll out.
5. Punch (press) the dough down. Then, remove and place it on a lightly floured surface and roll the dough out into a large rectangle. 
6. In a mixing bowl, combine brown sugar and cinnamon.
7. Lightly pour the oil on the dough and brush it out. Then, sprinkle the cinnamon sugar mixture over it as evenly as possible.
8. From the longer side, roll the dough tightly. Then, cut the roll into 12 pieces and place the pieces in a parchment paper lined 9×13 baking pan. 
9. Cover with a damp towel and put in a warm place. Let it rise until it is about double in size.
10. Preheat your oven to 350°F or 175°C. When it is fully heated, place the pan in the oven and bake for 20 minutes or until it begins to brown slightly.  Remove the pan from the oven and let it cool.
11. Combine the confectioners' sugar and water and mix until you have a nice, thick, smooth glaze. If it is too thick, add more water a 1/4 teaspoon at a time until you achieve the desired consistency.
12. When the cinnamon rolls are completely cool, spoon the glaze over the rolls. Best served at room temperature.