Breakfast For Dinner: Cinnamon Rolls

Not gonna lie, this one, the way I made it, is a time commitment.  But it's a DELICIOUS time commitment.  A time commitment that is reminiscent of Christmas Morning and better than Cinnabon moments.  I can't make this one without thinking of my Mom.  Mom, I aspire to your greatness.

(Measurements for this recipe are given in relative descriptions as the size of your dough recipe may be different)

Whole meal:
Cinnamon rolls, eggs, and bacon.

Ingredients:
Dough (I make the basic white bread recipe from my bread machine, but any dough you might have around: mash together some pop biscuits, rhodes rolls, whatever you consider "fresh bread" in it's dough form)
Melted Butter/Margarine
Brown Sugar
Cinnamon

Frosting Ingredients:
2 tbs butter
1 cup powdered sugar
1 1/2 tbs milk

Directions:
1. After first rise and rest, roll out dough into one large squarish shape roughly 1/4 inch thick.
2. Spread melted butter across rolled out dough.  Use enough to wet the entire surface of the dough generously.
3. Spread brown sugar across surface of rolled dough.  Unpacked brown sugar should thickly cover the surface, in a thickness of about 1/2 centemeter.
4. Sprinkle cinnamon on top of brown sugar, all surface should appear cinnamon colored without piling.
5. Taking one of the longest ends as a single unit, roll the flat surface into itself to make a spiral shape.  Final product should be cylindrical
6. Cut cinnamon dough spiral into coins, roughly 1 1/4 inch thick. 
7.  Lay the coins spiral side up in a greased cake pan with each roll 1 inch apart.
8.  Allow 30-45 minutes for rolls to rise.
9. Bake at 350 degrees Fahrenheit for 20-30 minutes (or until golden brown on top)

10. Mix together all frosting ingredients with hand mixer until silky.  When rolls are finished baking, spread frosting across rolls while still warm.

Cook time:
All Evening

Servings: 1 batch from the bread maker yields 20 rolls.  Serve with eggs and bacon.