Cinnaclones

1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 T ground cinnamon
1/3 cup butter, softened

1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16-inch x 21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. When rolls are done, remove from the oven and turn the pan upside onto a plate. This will recoat the cinnamon filling onto the buns.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

These can be prepared the night before and baked off in the morning. After shaping, place the rolls in the greased pan, cover and place in the refrigerator overnight. In the morning, place them into the preheated oven to bake

The unbaked rolls also freeze well. If freezing, place the dough in 2 8-inch square pans, 6 rolls in each. On the night before baking, place the pans in the refrigerator to thaw. In the morning place the pans in the oven to bake.