Dances With Tripods

INGREDIENTS
(for metric, see below)

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup m argarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast
•  
• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened
•  
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

DIRECTIONS

1. Place ingredients in the pan of the bread machine* in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture**. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

*Without a bread machine:  Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough.

** I patted down the sugar & cinnamon mixture with my hands before rolling up the dough, to keep it from oozing out onto the pan during baking.

TIPS: 
Dental floss works great for cutting the rolls.
You can refrigerate the rolls after cutting and bake them up to two days later.

METRIC MEASUREMENTS:
INGREDIENTS

• 235 ml warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 75 g margarine, melted
• 615 g bread flour
• 6 g salt
• 100 g white sugar
• 10 g bread machine yeast
•  
• 220 g brown sugar, packed
• 15 g ground cinnamon
• 75 g butter, softened
•  
• 85 g cream cheese, softened
• 55 g butter, softened
• 190 g confectioners' sugar
• 3 ml vanilla extract
• 0.8 g salt

Recipe from http://allrecipes.com/Recipe/Clone-of-a-Cinnabon/Detail.aspx