In the bottom of a mixing bowl attached to a stand mixer, combine the warm water and yeast until dissolved.
Stir in the rest of the ingredients, adding only 2 cups of the flour to start.
Mix together, adding enough of the remaining flour to bring the dough together, until it's smooth and elastic and only slightly tacky to the touch.
Place in an oiled bowl, cover and let rise in a warm draft free place until doubled in size.
Punch down the dough and turn out onto a floured counter top. Roll into a 12 inch by 10 inch rectangle.
Spread out the butter on top of the rectangle, then sprinkle the brown sugar/cinnamon on top.
Roll up tightly, beginning at the wide side ( meaning that you are going to end up with a roll that is 12 inches wide, not 9). Pinch the seam and roll over so that the seam is at the bottom.
Slice into (12) 1 inch wide rolls.
Whisk together the ingredients for the Creamy Caramel Sauce. Pour into the bottom of a 9x13 pan
Place the 12 cinnamon buns ( cut side down) into the pan.
Cover again ( plastic wrap is best at this point) and let rise until the buns rise enough to fill the pan - and they WILL fill the pan. ( see the photo in my post) You must wait until this point for the best cinnamon buns ever!
Pre-heat the oven to 375 °F. Bake the cinnamon buns for 25-30 minutes, until darkly browned.