Cinnamon Rolls

This was one of my dad's favorite Sunday breakfasts. Had they lasted longer, I would have taken him one of the batch I made this weekend. Sorry, Dad!

Cinnamon Rolls

1 pkg. Pillsbury Hot Roll Mix
1 c. hot water
2 T. butter, softened
1 egg

filling:
3 T. butter, softened
1/4 c. sugar
1/4 c. brown sugar
2 t. ground cinnamon

glaze:
1 c. powdered sugar
1 to 2 T. half and half
1/2 t. vanilla

1. Butter a 9 x 13 inch baking pan.
2. In large mixing bowl, combine yeast packet with hot water. Stir to dissolve.
3. Mix in butter and egg, then add flour packet from roll mix. Stir until dough pulls away from the sides of the bowl.
4. Turn dough out onto floured surface and knead for five minutes. Let dough rest while you prepare filling ingredients.
5. Measure sugars and cinnamon into small bowl; whisk together, breaking up any lumps in the sugar; set aside.
6. Roll dough out into a rectangle about 15 inches long by about 10 inches wide, give or take.
7. Spread dough with 3 tablespoons of soft butter; heat the butter in the microwave for 5 seconds if it's being stubborn and won't spread nicely.
8. Slowly sprinkle cinnamon-sugar mixture over dough, leaving a 1-inch border on one of the short sides (you'll need to seal this seam).
9. Beginning at the 10-inch side without the bare border, carefully roll up pastry dough tightly. Using a dab of water, seal the bare border edge to the roll.
10. Cutting the rolls with a knife can get messy, as a knife will typically smash it, so I use a piece of dental floss to cut the rolls. Yes, dental floss. Waxed or unwaxed is fine, but don't use mint-flavored! Slide the floss underneath the dough and cross it over the top, then pull and it will cut through easily without misshaping your rolls.
11. Place in buttered pan, and cover with waxed paper and a towel, allowing to rise for 20-30 minutes.
12. Heat oven to 375˚.
13. Bake at 375˚ for 20 to 30 minutes until browned.
14. To prepare glaze, mix all ingredients together. Slather over hot rolls.

Mmmmmmm.....