Prepare two 8-inch non-stick round pans (gold or dark-colored work best). Spray the inside of each with Baker's Joy. This works like a charm when it comes time to get the cinnamon roll out of the pan. Set aside.

Gently remove risen dough from the bread machine onto a floured surface. Divide the dough in half.

Roll one-half of the dough into a 7 1/2 inch by 16 1/2 inch rectangle as pictured above.

Slather 2 tablespoons of softened butter onto the dough and spread to the edges of the rectangle.

Make the glaze by combining the brown sugar and cinnamon in a small bowl. Sprinkle half of the filling evenly over the butter.

Cut five pieces of dough that are approximately 1 1/2 inches wide and 16 1/2 inches long.

Let strips rest for about 15 minutes or until they start to become a little puffy.

Take one strip and loosely roll it up like a bandage. Pick up the next strip, slightly overlapping where the first strip ended, and continue wrapping the strip, always putting the buttered side with sugar towards the inside.

After you have wrapped 2-3 strips, go ahead and transfer the roll to your prepared pan as it will become difficult to hold together without wrapping it too tightly.

Continue to wrap the remaining strips in the same way except that now you will just lay the strips into position horizontally up against the roll as you make your way around the outer edge. It's important not to stretch the dough or wrap it tightly because the dough needs room to grow as it proofs.

Repeat the process with the other half of the dough in the second pan.

Loosely cover both pans with plastic wrap and set in a warm place to proof.

When the dough is almost double in size (45 minutes to 1 hour or more depending on the ambient temperature), set the oven to 350 degrees F to preheat.

Rolls may rise unevenly and be much higher in the middle than the outside. If necessary, before placing rolls into the oven, gently mash on top of the plastic wrap with your fingers to push the dough in the middle down and towards the edge so the roll is level. Be careful not to press air out. The idea is just to redistribute it. Don't worry, the dough will spring back when it hits the oven. Remove the plastic wrap.

Bake at 350˚ F in a preheated oven for about 22-25 minutes or until rolls are evenly browned on top.

Remove from the oven and allow rolls to sit for about 10 minutes. Use a plastic knife to loosen rolls from the pan and place them onto your serving dish.

Make icing while the rolls bake. Combine coffee (or milk if you prefer) with the sugar. Add enough heavy cream to make a pourable consistency. Drizzle icing over the top.