In the bowl of your stand mixer, mix all dry ingredients until combined. Set aside.
Put water and margarine in a glass measuring cup and microwave just until the margarine has melted. Remove from microwave and stir. Add milk, stir. Add other wet ingredients and whisk to combine.
With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to.
Allow to mix on medium speed for 3 minutes.
Take a piece of plastic wrap and lay it out on a slightly damp counter top, so it covers an area bigger than 8? x 16?. Sprinkle 2 Tbsp of sugar on the wrap. Lay ball of dough on top of that. Gently lay another piece of plastic wrap over the top of the dough. Pat the dough down into a rectangle shape. Lift and reposition the top plastic wrap whenever you need to. Roll the dough out (with the plastic wrap on top) to approximately 8? x 16?.
Remove plastic wrap. Spread filling mixture evenly across dough’s surface. Leave 1 1/2? along one long end without any filling, this is where your cinnamon rolls will be sealed.
Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it, that will be the center of your finished rolls.
Allow the cinnamon rolls/buns to rise in a warm, draft free place for about 30 minutes, or until nearly double in size.
Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown.
Allow to cool for about 5 minutes before inverting on a serving tray, and let the syrup run down over the rolls.