Cinnamon Rolls {Bread dough variation #4}

Who doesn't love a soft, yummy, warm-from-the-oven cinnamon roll? Well, no one around here, that's for sure. Around here, a batch of cinnamon rolls won't last the day.

This is another variation from the basic bread dough that I make in my bread machine. Follow the link for the recipe, with the following changes:

Instead of oil, use softened or melted butter
Double the sugar from 2 tablespoons to 4 tablespoons

Once the dough is done kneading and rises once, roll it into a large rectangle. Butter it and sprinkle liberally with brown sugar. (You can use white, but we prefer brown. It gives a deeper flavor and color). Sprinkle cinnamon over the top, in the amount you like. I'm pretty darn liberal with both the cinnamon and the brown sugar! Roll up from one of the long sides, and pinch the edges to seal everything in thoroughly. Slice using a sharp serrated knife into 1-inch slices. You should end up with anywhere from 12-15 cinnamon rolls depending on the thickness of your rolls. Place on a greased baking sheet. If desired, let them rise for 15-20 minutes, but it isn't absolutely necessary. Pop 'em in a 350 degree oven and bake til rich golden brown on top, about 20 minutes. Ice with your favorite icing while still warm. My favorite icing is this:

2-3 T. melted butter
3-4 T. milk
1/2 t. vanilla
a drop of almond extract
approximately 2 cups powdered sugar

Mix together to desired consistency. I like it spreadable but a little loose. Spread over hot rolls.