In the bowl of your stand mixer: add water for the dough. Sprinkle yeast evenly over the top of the water and let sit for 2 to 3 minutes. Should look a bit foamy on top.
Using the hook attachment on low speed, start mixing the yeast & water, add the salt, sugar and vegetable oil. Gradually begin to add the flour until the dough is combined and starts to pull away from the sides of the bowl.
Turn the dough out into a glass or metal (not plastic) medium to large bowl that you’ve greased with oil or cooking spray. Rub vegetable oil over the top of the dough for flexibility, cover with a sheet of parchment or wax paper and set in a warm place to rise for 1 hour.
Once the dough has risen, turn the dough out onto a wax paper covered surface that has been sprinkled liberally with flour. I use another piece of wax paper coated in cooking spray for the top too when I roll the dough out. (Just keeps it from sticking to the rolling pin) You can also just coat the rolling pin with flour before rolling out.
Roll dough out into a semi-circle or rectangle, there’s not a science to it, just whatever shape it forms is fine, about 1/2 inch thick.
Using a silicone spatula (or your fingers!) spread the butter evenly over the dough. Top with sugar and cinnamon and gently combine, rubbing circles around to mix all the cinnamon, sugar & butter.
Starting at one end of the dough, begin to roll it up, staying as even as possible all the way across. Using dental floss (yes, dental floss- take a string, slide it under the roll to your desired thickness, cross over the top and pull for a clean even slice) cut dough into round slices.
Place roll slices on cookie sheets lined with parchment paper with some space between each. Set cinnamon rolls aside for 1 hour to rise again.
Preheat oven to 350 degrees F.
Bake cinnamon rolls for 20-25 minutes until golden on top.
whip together cream cheese, powdered sugar & milk until smooth. Spread evenly over the top of rolls.