Better than Cinnabon Cinnamon Rolls

-Place dough ingredients into bread machine in order of your own bread machine instructions (usually liquid, dry, and then yeast on top). -Run the bread machine on the dough cycle -Once dough cycle is finished, let dough rest additional 10 minutes before removing from machine -In small bowl, combine the brown sugar and cinnamon for the filling -Grease two round cake pans or a 9x13 baking dish -Use cooking spray to coat work surface to prevent dough from sticking and to keep it from drying out -Roll dough into roughly a 16x21 inch rectangle -Spread dough with filling butter and spread evenly with cinnamon sugar mixture -Roll the rectangle tightly into a log from the long end (hotdog style) -Cut evenly into 12 rolls (I use my metal bench scraper/pastry cutter but I have seen unflavored wax floss used a lot --- you just don't want to squish the dough) -Place into your prepared pans\ -Cover and let rise until doubled in size (keep in a warm, draft-free place) *you can also stick them in the fridge overnight and set them out about 30 minutes before you want to bake them to let them come to room temperature --- this is my preferred method as I don't like waiting a few hours to eat my cinnamon rolls in the morning -Preheat oven to 400 degrees -Bake until light golden brown, about 15 minutes -While they are baking beat the filling ingredients together until fluffy -When rolls are done, let them cool slightly, slather some frosting on them, and try really hard not to eat the entire pan by yourself... good luck!