Add the dough ingredients to your bread machine, set the machine for the dough cycle and start it. Proceed with the recipe after the dough is ready.
Spray a 9”x11.5” baking pan with nonstick spray and set by your work area.
Dust a clean counter with flour. Remove the dough from machine and roll into roll into large rectangle (2’ by 3’).
Pour the melted ½ cup butter unto the rolled out dough and brush to edges with the back of a spoon. Mix the brown sugar and cinnamon up in a bowl and scatter evenly on the melted butter.
Starting at one of the long edges, roll the dough into a tight log.
Cut a piece of unflavored dental floss to about 1 ½’. First cut off about 1” of the log at each end using the dental floss. Slide the floss under the log, bring the two ends together over log, and pull in opposite directions to make nice clean slices. This works way better than a knife. The end pieces can be tucked into the pan or discarded.
Next use the floss to slice the log in half. Cut each of those halves in half. Then cut each of those four chunks into three rolls each. This makes a total of 12 rolls.
Place the cut rolls into the pan. If you saved the ends they can be fit next to any smaller rolls.
Preheat the oven to 350F just for 1-2 minutes and then turn it off. Cover the pan of rolls with plastic wrap and place in the oven for about 30 minutes or until puffed. (Alternately place in another space that is consistently warm and away from any drafts.)
Remove the rolls from oven and preheat to 350F. When the oven comes to temp remove plastic wrap from rolls and bake for 25-30 minutes until tops are browning and dough is fully cooked. (If you are not sure use a fork to gently lift the center of one of the rolls towards the middle of the pan. If the dough is gooey gently push back down and bake 5 more minutes. If it is cooked, remove rolls and frost.
As soon as the rolls come out of the oven stir powdered sugar into melted butter until no lumps remain. Add milk and vanilla and stir until the glaze is the consistency of a runny frosting. Use a large spoon to spread / drizzle the glaze evenly over the tops of the hot rolls.
Eat hot with milk or coffee. Store leftovers in a sealed container at room temperature up to 3 days. Rolls can be warmed gently in the microwave for about 30 seconds each if you want to serve the leftovers warm.