Cinnamon rolls

As promised, the method I use to convert my standard bread recipe to a cinnamon roll recipe.  The bread recipe can be found here:  Low Sodium Bread Recipe  I omit the onion powder then add 1/2 cup sugar for the dough itself.  Once it has risen the first time, I split it into halves.  It makes it easier to work with.  Then I roll that out into a big, thin rectangle.  I smear that all over with a few tablespoons of softened, unsalted butter.  Then sprinkle it with half of the cinnamon filling and roll it up.  Cut the rolled up dough into 1-2 inch slices and place in a well greased baking pan to rise again.  Repeat with the other half of the dough.  Bake at 350 for 25-30 minutes.  Once they have cooled some, glaze with the vanilla icing.  Recipes after the jump. 

Cinnamon Filling

Mix all ingredients together.

• 1 cup brown sugar
• 1/2 cup white sugar
• 2 T cinnamon

Vanilla Glaze

• 1/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 T vanilla extract
• hot water

Beat the butter with the vanilla until it is well mixed, then slowly add in the powdered sugar and a few tablespoons of hot water.  Keep adding hot water until the glaze is the consistency you would like it to be.  Mine comes out about like honey.  If you get it too thin, add more powdered sugar.  Taste it before topping the cinnamon rolls and add more vanilla if necessary.