Introduction: Soft Cinnamon Roll. Well, cinnamon roll served commonly in Europe and North America,it isn't common in Malaysia(a small country in Southeast Asia).I don't commonly see cinnamon rolls in local bakery here.so i bake my own for my breakfast. Step 1: Ingredient and Kitchen Tool. 
Ingredient:
Dough:
Four                                                      200g
Dry yeast                                              4 teaspoons
Baking powder                                   1/2 teaspoons
Milk                                                        120ml
Vegetable oil                                       1/4 cup
Sugar(i use organic brown sugar)  1/4 cup
Filling:
Melted butter                                        25g
Icing sugar                                           1/4 cup
Cinnamon powder                             3 tablespoons
Frosting:
Butter                                                    20g
Cream cheese                                    40g
Icing sugar                                           40g
Milk                                                        2 Tablespoons
Lemon juice                                         1 teaspoons
Kitchen Tools:
 2 Large bowls (one smaller, one larger)
Whisk
Small knife
Measuring cup
Mixing spoon
Oven
Kitchen Scale
2 Small bowls
and...the most important patience.
You will make about 10 cinnamon rolls Step 2: Wet Ingredient. Add milk, yeast, vegetable oil and brown sugar into the big bowl(the smaller one)and mix it with the whisk Step 3: Dry Ingredient. Mix the flour and baking powder into the mixture Step 4: Kneading. When the dough is well mixed , let it rest for 10 minutes. After that start your kneading
I knead it  using a mixer. What i do is just switch to the knead mode and the mixer will do the job for 1/2 hour.
If you knead it by hand,start first with a spatula,when the dough becomes non-stick,use your hand to knead it.
You should continue kneading  for about 20 minutes.
When you are done ,rest the dough for 30 minute.The dough should be smooth and soft.
  Step 5: Rolling. 
Roll out the dough into a flat rectangular shape, you need to make sure it is half a cm thick. Step 6: Flling. Mix the icing sugar with the butter using your whisk until the mixture is smooth.
Now add  the cinnamon  into the mixture until it is uniform. Step 7: Spreading. Spread the filling onto the dough and make sure you leave a little space at the sides of the dough.
Roll the dough up and at the end of the dough brush with some water or egg wash to make it sticky.
Cut the roll into a inch wide,and put on a oiled oven tray.
Remember to rest again for 1 hour or more. I put a some dough in a bowl of water,when the dough float that means the roll is ready to bake. Step 8: Baking the Bread. Preheat the oven first.
I don 't have a baking stone ,so i just simply put the tray into the oven and bake for 15 minute at 180 degree Celsius . Step 9: Frosting. While the rolls are in the oven.Use the time to make the frosting.
Add the icing sugar,butter and cream cheese in small bowl and mix it with a whisk.
Now add in the milk and whisk it quick.
At first it maybe lumpy but after a few minute it will become thick and smooth.
if you got some nutmeg add a pinch to get the favour in it. Step 10: Time to Enjoy. When the cinnamon roll is done take out and let it cool for about 10 minutes.
Then spread the frosting on the surface.
If you want to keep them overnight ,don't spread the frosting ,put the rolls in a container and the frosting in the refrigerator.
When you want to eat them reheat the rolls in the oven and then spread the frosting on the top.
Hope you enjoy.