To a bowl, add active dry yeast and warm water. Mix well and let stand for 5-10 minutes.
After 5-10 minutes, add sugar and whisk until sugar dissolves completely.
Add oil and mix well.
Add flour and salt. Mix.
Knead dough for about 1 minute. The dough will be slightly sticky.
Cover and let rest for 30 minutes.
After 30 minutes, wet fingers with water and stretch dough and fold (as shown in video).
Cover and let rest for 30 minutes.
After 30 minutes, wet fingers with water and stretch dough and fold (as shown in video) for a second time.
Cover and let rest for 1 hour or until double in size (time depends on the temperature of your kitchen).
After 1 hour, transfer dough on floured work surface. Sprinkle some flour on the dough and rolling pin.
Roll dough into a 12×12 inch (30×30 cm) square.
For the filling, add brown sugar and ground cinnamon in a small bowl and mix.
Sprinkle cinnamon sugar on the dough and roll into a log. Pinch edge close. Then cut log into 6 pieces. Grease standard muffin pan and place buns into pan.
Cover pan and let buns rest for 1 hour.
After 1 hour, bake buns in preheated oven at 350oF (180oC) for 21-25 minutes.
Transfer to wire rack to cool down.
