Microwave the water for 1 minute, making sure it is between 100-110°, then add the yeast and let it sit for 5 minutes. Option to add a tsp of sugar to help the yeast activate!
In a stand mixer, add the egg, salt, sugar, oil, lemon juice, and sugar and mix so it is combined. Then add the yeast/water mixture.
Add the flour, and with the dough attachment, mix the ingredients all the ingredients.
Knead until it is a sticky dough, though it should not stick to the sides. Knead in the mixer for 4-5 minutes. Optional to knead with your hands for 2-3 minutes.
Let the dough rise in a warm place for an hour! (a great warm place is your oven that is turned off - but with the oven light on!
When the dough is almost done rising, mix the room temperate butter, brown sugar, and cinnamon until it is a paste-like constistancy. You do not want it to be runny. DO NOT melt the butter, otherwise the filling will slide out of the cinnamon roll.
Shape the dough into a rectangle, then spread the filling mixture evenly over the dough.
Use a pizza cutter, or knife to cut the dough into strips that are 1 inch wide, and 4 inches long. Roll up the strip and place into a lined mini muffin tin.
Let the dough rise again for 3-4 hours
Bake at 350 for 12-14 minutes.
For the frosting, whip all the ingredients together, using 3-4 cups of powdered sugar depending on how think you like your frosting!