Cinnamon Rolls

Good morning!
I have been waiting all week for today for I have all my family home for the entire weekend. No Army. No Drama Club. No Friends. Making it the perfect morning for some cinnamon rolls. I wish you could smell my kitchen for they are in the oven right  now. I've made a few different recipes over the years and this one is by far the best. The only thing I do different is for the topping I only use 1-1/4 cup confectioners' sugar. We all thought it too sweet with that extra fourth cup. Another thing I have learned through the years is to not melt the butter or mix the butter, sugar and cinnamon when making the filling. The least messy and easiest way is to spread soft butter all over the rolled out dough, all the way to the edges. Then sprinkle the combined sugar and cinnamon across and rub it around with your hands. Once you have it evenly spread, then pat it down and this will keep it from moving while you are rolling up the dough. I leave a half inch of buttered dough sugar free to help seal the roll. Works beautifully. Then when you take your rolls out of the oven flip them out onto a cookie sheet and give them a moment to rest before spreading on the delicious topping. By flipping them you will allow all the ooey gooey cinnamon sugar on the bottom of your baking pan coat the outside of the buns. These will rock your taste buds!

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Recipe from All Recipes.
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Ingredients
1 cup warm milk (110 ⁰F)
2 eggs, room temperature
1/3 cup margarine, melted
4-1/2 cups bread flour
1 tsp salt
1/2 cup white sugar
2-1/2 tsp bread machine yeast
Filling
1 cup brown sugar, packed
2-1/2 tbsp ground cinnamon
1/3 cup butter, softened
Topping
1 (3 oz) package cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 tsp salt
Directions
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” x 21” 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 9” x 13” baking pan.

Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 ⁰F.
Bake rolls in preheated oven until golden brown, about 15 minutes. 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.