Bread machine cinnamon rolls

Mmmm...how can one deny the appeal of cinnamon rolls??  Back in junior high, when I was taking cooking classes, I believe we made some from scratch in the advanced course.  This was without a bread machine, of course, thus it took quite some effort.  I now have a bread machine and love it--what a wonderful appliance!  I should use it more often, honestly, yet somehow I forget to do so.  It dawned on me that I had yet to attempt cinnamon rolls with it, thus my mission...even if I should have gotten up much earlier to start them.  Oh well, cinnamon rolls for lunch work, too, right??  :)  Anyway, the original recipe I used can be found here:
http://www.food.com/recipe/super-fantastic-cinnamon-rolls-bread-machine-recipe-203785
I followed the part for the dough and filling exactly; I made my own icing, though (I don't care for cream cheese--which I know leaves me in the minority).  The result was super tasty awesomeness!

Ingredients for dough:

1 c. warm milk (I used 2% milk at around 100°F)
2 eggs, room temperature
1/3 c. margarine or butter, melted (I used unsalted butter)
4 1/2 c. bread flour
1 tsp. salt
1/2 c. white sugar
2 1/2 tsp. bread machine yeast

Ingredients for filling:

1 c. brown sugar (packed)
2 1/2 T. ground cinnamon
1/3 c. margarine or butter, softened (I used butter)

Ingredients for icing:

3 c. powdered sugar
3 T. melted butter (or margarine)
splash of vanilla extract
milk (add a little at a time until preferred thickness--I estimate I used around 3 T.)

Instructions:

1. Put all ingredients in the bread machine hopper in the order listed (or the order recommended by manufacturer, if different).  Select DOUGH cycle and press start.  Remove hopper at end of cycle.

2. Combine brown sugar and cinnamon in a bowl:

3. Roll dough out on floured surface to make 16" x 24" rectangle.  Spread butter (or margarine) over rolled out dough:

4. Sprinkle evenly with cinnamon sugar mixture all over buttered dough:

5. Roll up dough (starting from longer side):

6. Cut dough into 12 pieces and place rolls in lightly greased 13" x 9" pan:

7. Preheat oven to 400°F.  Cover cinnamon rolls and let rise (in warm area if possible) for 30 minutes.  **original recipe indicated to let rise to almost double in size, which is supposedly 30 minutes--mine were not a lot bigger, but I think it's ok, probably a matter of temperature difference.**

8.  Bake rolls for 14-16 minutes:

9. While rolls are baking (or immediately after done), make the icing by blending all the icing ingredients in a bowl:

10. Spread icing over the warm rolls:

11. Enjoy!