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1
In a large mixing bowl with an electric dough hook, add all the dough ingredients, and mix with your hand until the dough starts to form.
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2
Knead the dough with the electric hook under low speed for about 5 minutes until the dough becomes elastic and smooth.
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3
Remove the dough from the bowl, well grease the bowl with butter, cooking spray or oil.
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4
Return the dough into the bowl.
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5
Cover with a clean and damp kitchen towel.
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6
Allow the dough to double in size, 1 to 1 1/2 hours.
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7
Meanwhile mix together the filling ingredients in a small bowl.
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8
Set aside.
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9
Punch the dough down and put onto a lightly floured work surface.
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10
Roll the dough into a 1/4 inch thick rough rectangle, spread the softened butter evenly over the dough, then spread the filling evenly over the dough.
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11
Roll the dough from the long end into a log, and cut it into 1-inch rolls with a sharp knife.
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12
Place the rolls into a well greased 9-inch cake pan, if there are extra rolls, place into another well greased loaf pan.
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13
Cover with damp towel, and let the rolls double in bulk again, about 1 hour.
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14
At the end of second rising, preheat the oven to 375F (190C).
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15
Bake the cinnamon rolls for about 30 minutes until golden brown.
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16
Remove from the oven, and let cool in the pan on a wire rack for about 10 minutes.
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17
Remove the rolls onto wire rack.
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18
While the rolls are baking, in a small bowl, add the powdered sugar and milk, and whisk until the glaze reaches desired constancy.
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19
Spread the glaze evenly over each roll.
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20
Serve warm or let cool to room temperature.
