Cinnamon Rolls, Cinnamon Buns, Cinnabon® rolls: give me anything that includes a piece of dough rolled around a filling with lots of cinnamon and baked, then topped off with a thin film of icing. That's just what this recipe delivers. Using Sally Lunn Basic Dough, (see separate recipe) a very versatile brioche-like dough, makes these extra special. Plan ahead because the dough for these needs to be made the day before and refrigerated overnight. It is important to have cold dough to work with when rolling out the dough, filling, and cutting the buns. I like these Cinnamon Buns so much that I usually make two batches of the dough at one time. Each recipe yields 12 buns: some to eat now and some to freeze for later. Since I only have two giant muffin pans, I bake one batch the next day after making the dough, and another batch the following day. YIELD: 12 LARGE BUNS - ABOUT 115g (4 OZ) EACH TWO 6-CUP GIANT MUFFIN PANS