In a bowl, whisk together all-purpose flour, baking powder, baking soda, table salt, and cinnamon until well combined.

In another bowl, combine eggs, canola oil, sugar, vanilla extract, sour cream, and warm water. Whisk until smooth and creamy.

Gently fold the wet mixture into the dry ingredients, stirring in instant yeast. Let the batter rise in a warm place for about 1 hour until it has doubled in size.

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a separate bowl, combine all-purpose flour, fine sea salt, granulated sugar, brown sugar, and cinnamon.

Mix in unsalted butter until the mixture resembles a crumbly texture, then spread this topping over the risen dough evenly.

Roll the dough tightly into a log. Cut the log into equal pieces and gently place them in the cupcake liners.

Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

In a mixing bowl, combine sifted powdered sugar with milk until smooth and creamy.

Once the cupcakes have cooled, generously frost each one with the prepared frosting.