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Dough:
Filling:
Icing:
Place the ingredients for the dough in your bread machine in the order listed. If your machine doesn’t have a yeast dispenser, just nestle the yeast in on top of the flour (don’t let it touch the wet ingredients).
Run your machine on a dough cycle.
After dough is done, put it on a lightly floured surface and split it into two mounds.
On a lightly floured surface, roll one mound of dough out into a rectangle.
Spread half of the melted butter over the rolled-out dough.
Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
Starting at one long end of your rectangle of dough, roll it up.
Using a sharp knife or floss, slice the dough into about 1 inch pieces. The result will be a pinwheel shaped form when turned on its side.
Place pinwheels on greased metal baking sheet or in a 9×12 glass baking dish. You can place them separately or touching each other, depending on how much area you want browned.
Repeat the steps above with the second mound of dough.
Cover assembled rolls with a dishtowel or plastic wrap and let rise for 25-30 minutes.
Preheat the oven to 350°F. Bake for 17-20 minutes or until lightly brown on top (add a few extra minutes if using a glass dish). Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!
Combine ingredients to make icing. Spread over warm rolls so it melts into them.