Panama Cinnamon Rolls

Dough

 * ⅜ cup milk
 * ⅜ cup water
 * 1 egg
 * 3 cups all purpose flour
 * 1 teaspoon salt
 * 4 tablespoons butter or margarine (soft Parkay works great)
 * ⅓ cup sugar
 * 1½ teaspoon active dry yeast (I use one pkg Red Star brand)

Glaze

 * 5-6 tablespoons melted butter or margarine
 * ½ cup vanilla icing

(Note: glaze ingredients can be easily varied to suite your taste and sweet tooth!!)

Filling

 * 1 tablespoon melted butter or margarine
 * 2 tablespoons granulated sugar
 * 1 tablespoon ground cinnamon
 * 2 tablespoons brown sugar

Optional

 * ½ cup raisins
 * ½ cup chopped nuts (pecans or walnuts)

Directions

 * 1) Place dough ingredients in bread pan, select dough setting, and press "start"
 * 2) When dough in bread machine has risen long enough, the machine should signal.
 * 3) Remove bread pan and turn out dough onto a floured counter top or cutting board.
 * 4) With a rolling pin, roll the dough into a (roughly) 9 x 18 inch rectangle.

Glaze

 * 1) 5-6 tablespoons melted butter or margarine pour the melted butter into a 9 x 13 x 2 inch pan (pyrex glass dish works great) or two 8- or 9-inch round cake pans; sprinkle with brown sugar.
 * 2) Brush or smear the dough with melted butter (or soft margarine).

In a small bowl or jar mix the filling ingredients and then sprinkle over the dough.

 * 1) Starting with a long edge, roll up the dough.
 * 2) Pinch seams to seal.
 * 3) With a knife, lightly mark the roll into 1½-inch sections.
 * 4) Use a piece dental floss or heavy thread (about 12-inches long) to cut the roll: slide the floss/thread under the roll, bring the ends up and crisscross and then pull the floss/thread in opposite directions.
 * 5) Place the rolls in the pan (previously prepared with glaze).
 * 6) Cover with aluminum foil.
 * 7) * Note: At this point you can either let the dough rise and then cook...or you can just put in the fridge for a while until you're ready to rise and cook them. I like to prepare the rolls the night before and the do the rise/cooking the following morning.
 * 8) In a warm oven, let the covered rolls rise for 30 to 45 minutes until doubled in size.
 * 9) * Note: To warm oven, turn on the warm setting for a couple of minutes, then turn off. Remove pan(s) from oven to preheat.
 * 10) Preheat oven to 350 °F.
 * 11) Bake 25 to 30 minutes until golden brown.
 * 12) Remove from oven and immediately invert rolls onto a large platter (or aluminum foil).
 * 13) Scrape excess glaze with a spatula onto rolls!! serve warm!!.