1 stick (8 tablespoons) room temperature butter, cut into small chunks
5 tablespoons sugar
1 large egg
1 teaspoon salt
4 1/2 cups all-purpose flour
1 tablespoon quick rise yeast
Filling
1 1/2 cups sugar (brown sugar works great too!)
2 tablespoons ground cinnamon
1 stick (8 tablespoons) butter, melted
Icing
3–4 cups powdered sugar
1/2 teaspoon pure vanilla extract
4–5 tablespoons milk, plus more if you like it thinner
Instructions
Place the ingredients for the dough in your bread machine in the order listed. If your machine doesn’t have a yeast dispenser, just nestle the yeast in on top of the flour (don’t let it touch the wet ingredients).
Run your machine on a dough cycle.
After dough is done, take it out and split the dough into two mounds.
On a lightly floured surface, roll one mound of your dough out into some sort of a rectangle.
Spread half of the melted butter over the rolled-out dough.
Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
Starting at one long ends of your rectangle of dough, roll it up.
Using a sharp knife, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
Place pinwheels on greased baking sheet or in a casserole dish. I like mine slightly touching each other so they all are soft and not too browned on the outside but if you want them not touching, spread them apart on the sheet pan.
Repeat the steps above with the second mound of dough.
Cover assembled rolls with a lightweight hand towel and let rise for 25-30 minutes.
Preheat the oven to 350°F. Bake for 17-20 minutes or until lightly brown on top (add a few extra minutes if using a casserole dish). Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
Combine ingredients to make icing and spread over warm rolls so it melts into them.