Allow the dough to rest on the counter for 1 hour.
Sprinkle salt and water across the dough, work it in with your hands, and allow to rest another 30 minutes.
Do a series of 4 stretch and folds allowing the dough 30 minutes of rest between each round.
The dough is ready when it passes the window pane test.
Allow the dough to rest for 1 hour.
Roll dough to a rectangle roughly 12 x 15. Brush with melted butter and sprinkle with cinnamon and sugar.
Carefully roll the dough into a long cylinder shape and cut into evenly sized rounds.
Arrange them snugly in an oiled 9 x 13 baking dish and allow to rise in a warm area for 60-90 minutes.
You can do an additional 1 hour cold rise in the fridge if you like.
Bake at 400 degrees F for 10 minutes. Reduce the oven temperature to 350 F and bake for another 20 minutes.
Once the rolls are fully cooled, top them with our vanilla glaze.
Mix together 2 cups powdered sugar 1/3 cup melted butter 1 tablespoon vanilla 4 tablespoons water or milk