Combine all the ingredients in a bread maker and select the dough course or program.
Once the dough has mixed and fermented, take it out and roll it into ball. Then, cover with a damp cloth and let rest for 15 minutes.
After 15 minutes, roll out the dough into a rectangle. It should be around 20cm x 30cm and 0.5cm in thickness.
Then, mix the filling ingredients together and spread it over the dough, leaving a 1cm gap of dough on only one side of the dough.
Next, roll the dough and use floss or a knife to cut the rolled dough into pieces, about 3cm in width. It should leave you with around 9 rolls.
Line a baking sheet with parchment paper and place the cinnamon rolls inside.
Cover the cinnamon rolls with a damp towel and let them proof for a second time, for around 50 minutes, or until doubled in size.
Preheat the oven to 180C and then bake the cinnamon rolls for 20 minutes.
Pour the icing over the cinnamon rolls for extra sweetness.
