In Sweden, where cinnamon buns are from, the use of this kind of glaze does not exist - we use pearl sugar instead.

Also, the concept of Soggy Biscuit in Swedish is called ‘Runka bulle’, which loosely translates to ‘Wank Bun’, where bun by default refers to a cinnamon bun. So anytime we see a cinnamon bun with glazing, this is the only thing that comes to mind.