Make the dough in a bread machine using the dough cycle.
Form the rolls:
Butter a jelly-roll pan. Once the dough has risen, punch it down; then transfer to a lightly floured surface and rollit into a 15- by 20-inch rectangel. Spread the remaining 1/4 cup butter evenly over the dough using a spatula and sprinkle wiht the borown sugar and cinnamon mixture. Starting a a 1 long side, roll up the dough jelly-roll style forming a log. Pinch the seam and ends to seal. Use a serrated knife to cut the log crosswise into 12 equal sections. Arrange the rolls about 1 -inch apart, spiral side up, in the prepared pan. Cover with parchment paper and a kitchen towel and let rise until doubled in size- about 1 hour. After 45 minutes, heat the oven to 375 degrees.
Bake the rolls. Once the rolls have risen, uncover them and bake until light golden brown- 12 to 15 minutes. Remove from the oven and immediately invert onto a wire rack. Cool 10 m inutes. Turn the rolls right sid up. Spread with Cream Cheese Frosting and serve warm.
Cream Cheese Icing: Beat 4 tablespoons softened butter with 2 tablespoons softened cream cheese in a medium sized mixing bowl with and electric mixer on medium speed until well blended. Beat in 3/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract until well blended. Cover with plastic wrap until ready to use.
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