Cinnamon rolls

The recipe says this makes 12, but it's usually way more than that. Last time I got 2 full pans, so probably at least 24 rolls.

The recipe says to spread the butter over the dough and then sprinkle with cinnamon sugar, I usually mix all 3 together and spread that.

http://allrecipes.com.au/recipe/4727/the-best-bread-machine-cinnamon-scrolls.aspx

Ingredients
Serves: 12 

• For the dough
• 1 cup lukewarm milk
• 2 eggs, room temperature
• 90g butter, melted
• 600g bread flour
• 1 teaspoon salt
• 125g caster sugar
• 2 1/2 teaspoons quick yeast
• For the filling
• 250g soft brown sugar
• 2 1/2 tablespoons ground cinnamon
• 90g butter, softened

• For the icing
• 125g cream cheese, softened
• 60g butter, softened
• 220g icing sugar
• 1/2 teaspoon vanilla essence
• 1/8 teaspoon salt

Directions
Preparation:55min  ›  Cook:15min  ›  Ready in:1hour10min 

1. Place dough ingredients in the bread machine pan in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size, turn it out on to a lightly floured surface. Cover and let rest for 10 minutes.
3. In a small bowl, combine brown sugar and cinnamon.
4. Roll dough into a 45x50cm rectangle. Spread dough with butter and sprinkle evenly with the sugar and cinnamon mixture. Roll up dough and cut into 12 slices. Place scrolls in a lightly greased 23x33cm baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 degrees C.
5. Bake scrolls until golden brown, about 15 minutes. While they are baking, beat together cream cheese, butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.