In a medium sized pot warm the oat milk but do not boil. Add the butter and let it melt slowly. Remove the pot from the stove and whisk in the instant yeast and let it sit for 3 minutes. Whisk in the granulated sugar.
Add the dough hook utensil to the stand mixture and pour the oat milk mixture from the pot into the stand mixer bowl. Slowly add the all purpose flour and turn the machine on to medium speed. Once the dough begins to climb up the hook it is ready.
Remove the dough from the dough hook. Roll the dough into a ball and place it into a bowl. Cover with plastic wrap and let aside for 2 hours.
Add the cinnamon sugar ingredients into a bowl and mix well.
Remove dough from the bowl and roll it slightly larger than a 9 x 13 rectangle shape. Sprinkle the cinnamon sugar on top. Begin loosely rolling the dough over onto itself. Slice the dough to make 12 cinnamon buns.
Line the pan with parchment paper to prevent sticking.
For the sticky sauce, add all the sticky sauce ingredients into a pot and turn the burner to medium heat. Once it begins to bubble let it cook for 1 minute then pour it into the 9 x 13 pan.
Place the cinnamon buns over the sauce in the pan. Cover with plastic wrap and set aside for one hour. If you want to make these cinnamon buns in the morning, simply cover the dough with plastic and refrigerate it overnight.
Preheat the oven about 5 minutes before baking at 350F. Remove plastic if needed. Place cinnamon buns in the oven for 40 to 45 minutes or until golden brown.
Remove the cinnamon buns from the oven. To remove the cinnamon buns from the pan, place a flat cooking sheet larger than 9 x 13 on top and carefully flip the pan and cooking sheet over at the same time to remove the buns out of the cooking pan.
Begin making the frosting by adding all the ingredients into a stand mixer bowl. Add the mixer utensil. Blend to creamy consistency. Spread the frosting over the buns.
