Cinnadiction

To Make the Dough: In a bowl whisk together the yeast and water, set aside for 10 minutes until foam forms. In another bowl combine the flax meal and water and set aside for 5 minutes until thickened.

In a mixing bowl or bowl of a stand mixer combine the sugar, butter, salt, flour, yeast mixture and flax mixture. Mix until everything is well combined and then knead on a floured surface or in a stand mixer with a dough hook until a stiff elastic dough has formed. Place the dough into a well-oiled bowl and cover with a clean kitchen towel, let sit in a warm place for one hour until the dough doubles in size.

Lightly grease a 9×13 baking dish with canola oil or cooking spray.

Roll the dough out on a lightly floured surface, until it is 16 inches long by 12 inches wide. It should be about ¼ inch thick.

To Make the Filling: Mix together the brown sugar, cinnamon and butter until well combined and spread the filling evenly over the surface of the dough. With the long edge toward you, roll the dough up from the bottom to the top as tight and evenly as possible. Cut the dough into 12 equal pieces, roughly 1 1/2 inch cuts.

Place the rolls, cut side up into the prepared pan, 4 rows with 3 rolls in each with some space between each of them. Cover with a kitchen towel and let sit in a warm place until they have risen and expanded, about 20 minutes. While they are rising preheat the oven to 350°

Bake for 20-25 minutes until the tops are lightly browned, let cool for 20 minutes.

To Make the Icing: combine the butter, sugar, cream cheese, vanilla and salt in a bowl and use a stand or hand mixer to mix everything together until creamy and smooth.

Spread the icing over the tops of the rolls, it will melt a little, let sit for 30 minutes to solidify.

Serve immediately while they are still warm.

NOTE: Make ahead hack; after the assembled unbaked rolls have risen, cover the pan with plastic wrap and refrigerate overnight. Remove plastic wrap and bake the next day, according to recipe instructions.