Super Cinnamon Rolls

These super-fabulous breakfast treats are adapted from Bread Machine Magic, by Linda Rehberg and Lois Conway. This is the way to make them without a bread machine. The buttery-sweet glaze is far superior to the sticky, over-sweet frosting you usually get. I also added a touch of whole-wheat flour for a slightly more nutritious version. Makes 12 rolls.

For dough:
1/3 cup luke-warm milk
1/3 cup luke-warm water
1 1/2 teaspoons active dry yeast
1 egg (room temperature)
1 teaspoon salt
4 tablespoons butter (room temperature)
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar

For glaze:
5 tablespoons melted butter
1/2 cup brown sugar

For filling:
2 tablespoons granulated sugar
1 tablespoon cinnamon
2 tablespoons brown sugar

Put milk and water in mixer. Add yeast and 1 cup of the flour. Stir and let sit for 2o minutes until foamy. Add egg, butter, and salt and mix thoroughly. Attach dough hook, then stir in the rest of the flour and sugar. Mix for 10 - 12 minutes. Put dough in a warmed, oiled bowl and cover tightly with plastic wrap. Let sit in warm room for 45 minutes to one hour. The dough should be high and doubled in size when ready.
Meanwhile, pour the melted butter into a 9x13-inch pan. Sprinkle the brown sugar evenly over the butter and set the pan aside. In a small bowl, mix the filling ingredients and set aside.
Turn the dough out onto a floured surface. With a rolling pin, roll the dough into a 9x18-inch rectangle. Melt 1 tablespoon of butter and brush over the dough. Sprinkle the filling ingredients over the dough next. Starting with the long edge, roll up the dough and pinch the seam to seal. With a knife, lightly mark roll in 12 even sections. Slide a long piece of dental floss under the roll and under the first mark. Pull the ends up and across each other on the mark to cut the roll. Place the rolls in the prepared pan, making 4 rows of 3.
Cover the rolls with a towel and let rise in a warm oven 30 minutes. Take out the rolls and preheat the oven to 350 degrees. Bake 25 to 30 minutes until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. It may take a few seconds for all the glaze to come off the pan. Let rolls cool at least 30 minutes before serving. Enjoy!