This is a classic cinnamon roll recipe that has been proven in all bread machines. That’s easy to say because it’s essentially a dough that comes out of the dough course that you finish on the table and in the oven.
Put all of the dough ingredients in the bread pan in the order indicated and select the dough course. When done, dump the dough onto a lightly floured surface and roll out until about a 1/2 inch thick. Let rise while you make the filling.
To make the filling combine the brown sugar, cinnamon salt and vanilla extract in a mixing bowl. Mix the butter and cream cheese combination until well blended and then carefully spread the mixture over the top of the rolled-out dough. Sprinkle the brown sugar mixture evenly over the surface and smooth with your hand to distribute. Preheat oven to 375° F./190° C.
Starting at one edge, roll up the sheet of dough into a log and with a very sharp knife cut the log into 12 equal sized circles of dough. Using the back edge of a knife, make an indentation along one edge of the dough rounds and pull towards the center. You’re beginning to make a heart shape. Using the sides of two knives or spatulas press the dough round together at the bottom opposite the indentation to finish the heart shape. Arrange the heart shaped cinnamon rolls on a lighted buttered baking sheet and bake at 375° F./190° C. for 25 to 30 minutes or until the top is lightly browned.
While the rolls are baking make the glaze out of confectioner’s sugar and water. Add a very little bit of water to the powdered sugar in a mixing bowl and stir with a spoon until you have a creamy consistency. When the cinnamon rolls are done, remove from the oven and place on a platter. Let them cool for about 5 minutes and then drizzle the glaze over the tops of each roll. Serve.