(Bread base adapted from Here)
1 cup warm milk (110º)
2 1/2 teaspoons bread machine yeast
1/2 cup white sugar
2 eggs, room temperature
1/3 cup butter, melted
1 teaspoon salt
4 1/2 cups bread flour
1 cup brown sugar, Packed
2 1/2 tablespoons Cinnamon
1/3 cup softened butter
Cream Cheese Frosting
2 packages cream cheese, 16 oz total (Room Temp)
1-2 cups icing sugar (depending on how sweet/consistency you like)
1 teaspoon vanilla extract
Dissolve the yeast in the warm milk in the bowl of a mixer fitted with the whip attachment, add a spoonful of the 1/2 cup sugar. Let rest for 10 minutes or until yeast appears to puff up.
Mix in the remaining sugar, butter, salt, and eggs until there are no clumps of yeast. Use a fork to "whisk" these in if you see any remaining before adding the flour.
Switch whip attachment out for dough hook.
Add flour and mix for 2-4 minutes until the dough forms a loose ball and pulls away from sides of the bowl.
Dump on to your work surface and knead a few times by hand (No more than 10) to ensure everything is mixed in well.
Put in a lightly oiled bowl (I spray with pam), cover and let rise in a warm place about 1 hour, or until doubled in size.
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 until mixed thoroughly.
Roll dough into a 16x21-inch rectangle. Spread dough with 1/3 cup butter (I use my hands to smoosh it around) and sprinkle evenly with sugar/cinnamon mixture.
Roll dough from the bottom edge towards the top like a jelly roll.
If you want to make Cinnamon Buns:
Cut into 12 rolls. Place rolls in a 9x13 inch baking pan lined with parchment. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes.
If you want to make a Cinnamon Bun Cake:
Lightly grease (with butter) a 9 inch round cake pan And preheat oven to 375º F
Pinch ends to keep that goodness together. Roll with your hands to make the log skinnier, I found inching my hands down it while stretching and rolling worked the best to stretch it out. The log needs to be 35 inches long and about 2 inches across.
Roll log up like a pinwheel and place in the prepared pan.
Brush top with soft butter.
Bake until golden brown, about 30 minutes. Cover loosely with foil (to prevent over browning) and bake another 30 to 40 minutes. I found mine got a little bit crispier and browner then I would have liked, next time I'll cover it after 20 Minutes.
Cut into wedges and pass around with frosting.
Cream Cheese Frosting
Beat cream cheese with electric beaters until smooth, add in 1 cup of icing sugar and continue mixing.
Add vanilla and any remaining icing sugar you'd like and beat together.
Good to go!