Bread Machine Cinnamon Rolls

These are very tasty and even came out great when I made a slight mistake (will explain in the directions below).  I love that you can start them the night before, let them slow rise in the fridge overnight, then pop in the oven and bake in the morning!  And of course, the bread machine doing all the mixing work helps quite a bit as well :)  The recipe is similar to one that I did before and has me wondering if that one would work with overnight rise instead of countertop.  I used the same icing recipe as in that entry.

Original recipe here:
http://happyhooligans.ca/bread-machine-cinnamon-rolls/

Ingredients:

--dough--
1 c. milk, heated 1 minute in microwave
1/4 c. water at 110°F
1 tsp. vanilla extract
1/2 c. butter, room temperature
2 eggs, room temperature, lightly beaten
1/2 tsp. salt
1/2 c. sugar
5 c. bread flour
1 T. bread machine yeast

--filling--

1 c. brown sugar
5 T. cinnamon
1/2 c. butter, softened/easily spreadable

icing (used basic drizzle icing recipe as mentioned above)

Instructions:

1. Add all the dough ingredients to bread machine hopper according to order indicated in your bread machine manual.

2. Select 'dough' setting and run cycle.

3. When dough cycle finishes, spray work surface with non-stick cooking spray.  Shape dough into an oval and cover with plastic wrap.  Let rest 10 minutes.

4. Meanwhile, butter a 9" x 13" glass baking dish and set aside.

5. Remove plastic wrap from dough and roll out to form a 15" x 24" rectangle (no, I did not get mine perfectly shaped like this, but I came close, which seemed good enough).

6. Mix the brown sugar and cinnamon in a small bowl.  (Unlike me, do NOT mix the butter with these!  It makes the next step far more work and very messy hands.)

7. Spread the butter over the dough, then sprinkle the brown sugar-cinnamon mixture evenly over the butter.

8. Starting with the long edge closest to you, roll up the dough gently (not too tightly--the centers will pop up during baking if you do so).  Close seam by pinching dough together (it sort of stays, but don't worry if it isn't perfect).

9. Mark roll in 1 1/2" increments with a knife.

10.  Using unflavored dental floss (although I suppose cinnamon would be fine), slide the floss under the roll and wrap around where the first knife mark is.  Pull the ends to cross each other and use floss to 'slice' through dough by continuing to close the circle made by the floss.  (This is done instead of cutting to prevent 'squishing' the dough.)  Repeat until all dough roll is sliced.

11.  Place the sliced rolls into the prepared baking dish.  Leave space between the rolls for expansion as they rise and bake.

12.  Cover dish with plastic wrap and place in fridge overnight.

13. When you are ready to bake, heat oven to 350°F.  Original recipe indicated to bake for 20-25 minutes; mine were not nearly done enough at 25 minutes (first picture)--ended up going more like 45 minutes.

14. Top with desired frosting and enjoy!  (As mentioned at beginning of entry, I made a simple drizzle frosting that can be found in the link.)