Devour: Cinnamon Rolls

I've never made homemade cinnamon rolls before, and after trying this recipe I will definitely make these again. If you want them for breakfast you'd have to start preparing them pretty early in the morning and have patients, but these are worth the wait.

Dough:
3/4 c. plus 2 Tbsp warm water
2 Tbsp butter
2 1/2 c. flour (I used wheat flour for the 1/2 c.)
1/4 c. sugar
1 tsp salt
1 tsp yeast

Filling:
2 Tbsp butter, softened
1/4 c. sugar
1/4 c. brown sugar
2 tsp cinnamon

Frosting:
1 (8 oz) pkg. of cream cheese
1 cup powdered sugar
1/2 tub of whipped cream (4 oz)

(I used leftover frosting from a cake I made, so the ingredients are cut it in half from that recipe.)

I let the bread machine do most of the work and it turned out the most perfect ball of dough I've ever held. All I had to do was load the machine with the dough ingredients (in the order listed), set it on dough cycle, and it just worked away for an hour and a half while I slept (it was very early in the morning when I started these).

If you don't have a bread machine you have to knead it by hand, and let it rise for about and hour until it has doubled in size.

When the dough is finished, roll it out to a 9 in. square. Mix together the sugar and cinnamon. Spread the butter over the dough and top with the sugar mixture. Then tightly roll up the side. Cut into one inch slices. Place in a 9x13 in. pan that is slightly greased, lightly cover with plastic wrap, and set them aside to rise for an hour.