No Knead Cinnamon Buns with Laughing Cow Icing

A friend called recently to wax rhapsodic about the cinnamon he ordered from Penzey's.  Being about out of cinnamon myself, I decided to place an order.  We're celebrating the arrival of the box with cinnamon buns made using the no-knead bread method to start.  Yummy!

Ingredients:
4 generous cups bread flour, all-purpose flour, or a combination1 ½ tsp. salt½ cup granulated sugar, divided1 envelope rapid-rise yeast2 cups water¼ cup butter (sweet or salted according to your taste)
1 Tbl. cinnamon.  I used Penzey's Korintje Indonesia Cinnamon.2 wedges Laughing Cow Light Swiss Original cheese (or 1½-2 ounces cream cheese)2 Tbl. milk¾-1 cup confectioner's (powdered) sugarProcedure:
Combine flour, salt, half the granulated sugar (¼ cup), and yeast in a large bowl.Stir in the two cups water to make a ragged dough.Cover and let sit 4-6 hours to rise. On a slick, well-floured surface with a well-floured rolling pin, shape the dough into a rectangle and roll until ¼" thick.Melt the butter and brush it on the dough rectangle.Sprinkle the cinnamon and the remaining ¼ cup of granulated sugar on the rectangle.Starting with the edge closest to you, roll the dough up as you would a bedroll.Slice the rolled dough into 1-1½" slices.Arrange the slices cut side up in greased 2-3 inch deep baking dishes. You can either space them or place them next to each other depending on whether you want them flatter and crisper or soft and pull-apart.Let rise 1-2 hours until doubled in size.Bake in a pre-heated 350 degree oven until golden, 30-40 minutes.Mix the cheese, confectioner's sugar, and milk to make a loose icing and distribute this over the still hot rolls.  Let cool in the pans.This makes a light, tender cinnamon roll.