In a large mixing bowl add all the ingredients for the dough and knead well. If required add a splash or two of warm water. The dough would initially be sticky.
Remove on a wooden chopping board. Rub the dough well with both hands stretching and folding at least 10-15 times. Continue till the dough is soft, supple, smooth and stops sticking to the surface and your hands.
Place the dough in a large clean and lightly greased bowl. Cover with a damp towel and place in a warm corner of your kitchen. Let rest for 2-3 hours or till the dough is double in size.
In a heavy bottom sauce pan bring water sugar and cinnamon stick to a boil till sugar dissolves. Remove from heat.
Punch down the dough and flatten it on a lightly floured surface.
Roll out the dough into a large 14×10 inch rectangle. Spread melted butter and sprinkle brown sugar and cinnamon powder generously and gently press it into the dough.
Rolling the dough Swiss roll style from the long end.
Cut into half inch thick cinnamon rolls.
Place each cinnamon roll in your hand cut side up and press down with your palm. Place all the pressed cinnamon rolls in a tray and cover them with a damp cloth till double in size.
Deep fry at 180 degree Celsius or at medium flame till golden brown.
Dip the fried cinnamon rolls in hot sugar syrup. Remember! you have to glaze the rolls in sugar syrup right out of the frying pan.
Sprinkle cinnamon powder on rolls before serving.