The original recipe I based this off of is called "Clone of Cinnabon" while I don't think they are exact clones of Cinnabon, they're damn good, and the icing is extremely close to Cinnabon's. They would also taste excellent with pecans sprinkled over the cinnamon sugar layer before rolling up the dough, which I think I will try out next time.
Cinnamon Rolls (adapted from here)
1/2 cup warm milk
1 egg, room temp
3 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon salt
2 1/4 cups bread flour
1 1/4 teaspoon bread machine yeast
1/2 cup dark brown sugar, packed
2 tablespoons ground cinnamon
1/4 cup butter, softened
2 ounces cream cheese, softened
2 tablespoons butter, softened
3/4 cup confectioners sugar
1/2 teaspoon vanilla
pinch of salt
Add dough ingredients to the pan of your bread machine in the order recommended by the manufacturer and set to dough cycle. After cycle ends, turn dough out onto lightly floured surface, cover and let rest for 10 minutes.
Mix together cinnamon and brown sugar in a bowl. Roll dough into a rectangle (measuring about 8" x 17"). Spread dough with softened butter and then evenly sprinkle the cinnamon sugar over the butter. Press the sugar mixture into the dough by rolling over the dough a few more times with your rolling pin.
Roll up the dough tightly (roll from the long side of the rectangle) and trim uneven ends. Slice the dough into eight cinnamon rolls (each roll will be 2 inches tall). Place in a greased dish, cover and let rise until nearly doubled.
Preheat oven to 400. Bake rolls for about 15 minutes, until lightly golden on top.
While the rolls are in the oven, mix together the icing ingredients. Spread icing on warm rolls and enjoy!