Yes, I made these. I know right? I've never made homemade cinnamon rolls before, so today I changed that. Well, last night I made the dough and this morning...I made the MAGIC. The frosting is the leftover caramel frosting from the "Bananutella shortbread cupcakes" a few days ago. These were accompanied with my husband's most awesome buttery, peppery scrambled eggs. You might have to pinch me, Sunday is looking so good. And now I need a glass of milk, a nap and about a 4 hour hike. (Recipe follows below image.)

The dough recipe I used is from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois by and was listed here. It makes a "master dough" that can be used in several recipes (and makes a lot, so you'll have many opportunities to try it out.)

1 3/4 C. lukewarm water

1 1/2 TBL. instant yeast

1 1/2 tsp. table salt

4 large eggs, slightly beaten

1/2 C. honey

1/2 C. unsalted butter, melted

7 C. all-purpose flour

I used my KitchenAid and mixed all the ingredients, except flour, until mixed. Switched to the dough hook and added half the flour and started to mix. Add remaning flour a cup at a time, mixing all the while. When all flour has been added and dough is completely mixed (with no dry flour anywhere), cover bowl (not airtight) and place in refrigerater from overnight to up to 4 days later. In the morning, pull off about 1/3-1/2 the dough and cloak. Roll out on a floured surface until a large rectangle, about 1/4" high is reached. Mix up the following for the cinnamon filling (this was what I put together, but there are a lot of recipes that all look good if you search "cinnamon roll filling"):

1/2 C. butter (1 stick), softened

1/4 C. white sugar

3/4 C. brown sugar

2 TBL. cinnamon

1/4 tsp. nutmeg

Spread the filling evenly over the entire surface, leaving about 1" along a long side uncovered. Roll up the dough along a long edge (not the uncovered one) to form a long log. Use the uncovered edge to stick to the dough to help it stay closed. Using a length of dental floss, slide the floss under the log to the center and bring both ends up and around, pulling to slice through. Cut each of these halfs into 1 1/2" slices until you have 8-12 rolls (depends on how much dough you started with and how thick you sliced them.) Place in appropriately sized pan (I used a 9x13, but a 9x9 might be better if you got less rolls) and let rise on the counter for 1 hour. Then bake at 350 degrees for 30-35 minutes. You can frost with a regular white frosting, but I think the best is the caramel frosting from here or a cream cheese frosting.