This is the recipe that I use - the resulting rolls look like the cinnamon
bun pic from harvestlanecandleco.com on your google images.


Cinnamon Rolls

2 packages dry yeast 8 tablespoons (1 stick or 1/2 cup) butter,
softened
1/4 cup warm water 3 eggs*
1 cup milk, warmed 5 1/4 to 5 3/4 cups flour
1/2 cup sugar
2 teaspoons salt

*Note: If eggs are refrigerator cold, pour hot water over them and let stand
for several
minutes before cracking.

Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let
stand
for a minute or so to dissolve. Combine the milk, sugar, salt, butter, and
eggs in
a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2 1/2
cups of
the flour, and beat until smooth and well blended. Add 2 1/2 cups more flour
and beat until the dough holds together in a rough, shaggy mass.

Turn out onto a lightly floured surface and knead for a minute or two. Let
rest for
10 minutes.

Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little
more
flour if the dough sticks to your hands, until smooth and elastic. Place in
a
greased bowl, cover and let rise in a warm place until double
in bulk.

Filling

6 Tablespoons (3/4 stick or about 1/3 cup) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 1/2 Tablespoons cinnamon

Punch the risen dough down, and roll it on a floured surface to a rectangle
about
32 x 12 inches and 1/3 inch thick. Spread the softened butter on the dough
and
sprinkle the sugar and cinnamon mixture evenly over the buttered dough.
Beginning with a wide end, roll the dough up like a jelly roll, then cut
into pieces
about 1 - 1 1/4 inches wide. Place pieces cut side down in buttered pans,
cover, and
let rise until double in bulk.

Bake in a preheated oven at 375 degrees for about 25 minutes, until golden
brown.



I don't care for icing on my cinnamon rolls, but of course you could drizzle
with your favorite