No Knead Cinnamon Buns with Laughing Cow Icing

A friend called recently to wax rhapsodic about the cinnamon he ordered from Penzey's.  Being about out of cinnamon myself, I decided to place an order.  We're celebrating the arrival of the box with cinnamon buns made using the no-knead bread method to start.  Yummy!

Ingredients:

• 4 generous cups bread flour, all-purpose flour, or a combination
• 1 ½ tsp. salt
• ½ cup granulated sugar, divided
• 1 envelope rapid-rise yeast
• 2 cups water
• ¼ cup butter (sweet or salted according to your taste)
  
• 1 Tbl. cinnamon.  I used Penzey's Korintje Indonesia Cinnamon.
• 2 wedges Laughing Cow Light Swiss Original cheese (or 1½-2 ounces cream cheese)
• 2 Tbl. milk
• ¾-1 cup confectioner's (powdered) sugar

Procedure:

1. Combine flour, salt, half the granulated sugar (¼ cup), and yeast in a large bowl.
2. Stir in the two cups water to make a ragged dough.
3. Cover and let sit 4-6 hours to rise.
4.  On a slick, well-floured surface with a well-floured rolling pin, shape the dough into a rectangle and roll until ¼" thick.
5. Melt the butter and brush it on the dough rectangle.
6. Sprinkle the cinnamon and the remaining ¼ cup of granulated sugar on the rectangle.
7. Starting with the edge closest to you, roll the dough up as you would a bedroll.
8. Slice the rolled dough into 1-1½" slices.
9. Arrange the slices cut side up in greased 2-3 inch deep baking dishes. You can either space them or place them next to each other depending on whether you want them flatter and crisper or soft and pull-apart.
10. Let rise 1-2 hours until doubled in size.
11. Bake in a pre-heated 350 degree oven until golden, 30-40 minutes.
12. Mix the cheese, confectioner's sugar, and milk to make a loose icing and distribute this over the still hot rolls.  
13. Let cool in the pans.

This makes a light, tender cinnamon roll.