Place flour in the bowl of electric mixer. Make a well in the center and add all remaining ingredients. Knead for five minutes.

Lightly grease a large bowl. Place dough into the bowl, spray with oil on top and cover with plastic wrap. Let dough rise for one hour or in fridge for eight hours or overnight. If rising in the refrigerator, allow the dough to come back to room temperature before using.

Divide dough into three parts. On a lightly floured Silpat or silicone mat, roll one piece of dough into a 10- x 15-inch rectangle.

Stir together cinnamon and sugar. Smear dough lightly with oil. Sprinkle cinnamon-sugar mixture over dough, leaving one inch unfilled at the long edge to help the roll seal. 

Starting at the long edge with the filling, roll dough jelly-roll-style ending at the unfilled edge. Cut into one-inch slices, yielding 15 buns. Secure each bun with a toothpick. Set aside. Repeat with remaining dough.

Heat oil in a large pot to 350 degrees Fahrenheit on a deep fry thermometer. Prepare a cooling rack over a sheet pan lined with paper towels to drain the buns. When oil is at correct temperature, gently place four to five buns into the hot oil. Fry for about 90 seconds until golden. Flip to fry on other side.

Using a spider strainer, remove donut from hot oil. Drain on cooling rack. Let donuts cool at least 15 minutes before glazing.

Whisk glaze ingredients in a small bowl. Dip donuts halfway into glaze. Place on a rack and let excess drip down. Remove toothpicks.

Donuts are best enjoyed fresh!