For the filling:
Mix cinnamon/sugar/nuts together. Set aside.
Keep softened butter in a separate bowl. Set aside.
For the Frosting:
in med bowl, combine butter, cream cheese and beat until creamy.
Add sugar, lemon, vanilla, and mix until creamy. If making ahead, refrigerate, but bring to room temperature to use it.
For the rolls:
Add all dough ingredients to your bread machine (consult your bread machine manual to see the order they should be added in).
Select “DOUGH” setting.
When done, turn out onto a PAM-sprayed counter and form an oval.
Cover with plastic wrap and let rest 10 mins.
Meanwhile, butter a 9x13x2 glass pan & set aside.
After dough has rested, working on your sprayed counter, stretch and roll dough into a 15x24 inch rectangle.
Using a spatula/spreader, spread with butter, almost to the edges.
Sprinkle with cinnamon/sugar/nut mixture.
Starting with long edge, closest to you, roll up dough (not too tight or centers will pop up when baking).
Pinch the seam closed.
Mark 1.5 inch sections along roll with a knife.
Grab a foot-long strand of unflavoured dental floss and slide it under the roll until it’s even with one of your knife marks. Bring the ends of the floss up and cross them past each other above the roll. This will cut the roll into neat disks.
Put the rolls into the buttered pan. (there should be some room between the rolls – they’ll expand and fill the pan as they bake).
TO freeze or refrigerate for later, see post for instructions.
TO cook now:
Cover with plastic wrap and let rise 45-60 mins.
Remove plastic wrap and bake at 350ºF for 20-25 mins.
Remove from oven, cool slightly, and frost.