Homemade Cinnamon Rolls

Personally, I think the day we put ready to bake cinnamon rolls in a tube and made them readily available in your closest Target was the day we succeeded as the human race. They're delicious. But when I looked on the Pillsbury package and saw the ingredients listed, including thiamin mononitrate, riboflavin, partially hydrogenated soybean oil, monoglyceride, and  xanthan gum, I thought it might be worth it to look into how to make them from scratch. I found a promising recipe and set forth with my limited knowledge of baking to create a tasty cinnamon roll in which I could pronounce all the ingredients.
To make the dough you will need 4-5 cups all-purpose flour, 2 packages dry yeast (4.5 teaspoons), 1 teaspoon salt, ¾ cup milk, ½ cup water, ½ cup melted butter, ½ cup sugar, and 1 egg. This is enough to make 12 cinnamon rolls. In a large bowl, mix 1¾ cups flour and all of the yeast and salt. In a small pan heat the milk, water, butter, and sugar over medium-low heat, stirring until it reaches 120-130 degrees. Beat the mixture into the bowl of dry ingredients. Slowly mix in more flour until it creates a soft dough (it should take anywhere from 1 to 2 cups). Remember that when you knead the bread you will cover your countertop with more flour that the dough will absorb, so it's okay if the bread still fills a little sticky. Knead the dough and return it to the bowl. Cover it in a towel and let it rise for about 20 minutes (unless you are using instant yeast, which will take about half the time) until it has doubled in size. Once the dough has risen, roll it out into a rectangle that is about ¼ inch thick. Spread melted butter over the dough.
To make the filling, combine ½ cup brown sugar and 2 teaspoons cinnamon in a small bowl. Sprinkle it over the dough. Roll the dough (with the filling inside) as if it were a jelly roll. When it is completely rolled cut it into 12 rolls. Put it on a greased baking sheet and bake for 15-20 minutes at 375 degrees.
While the bread is baking, combine 1.5 cups powdered sugar, 1 Tablespoon butter, ⅛ teaspoon vanilla, and 2-3 Teaspoons hot water in small bowl to make the icing. When the rolls are finished baking, take them out and let them sit on a cooling rack  for approximately 5 minutes and then top with the icing.
It ended up taking me 1 ½ hours to prep and bake the cinnamon rolls. While they tasted delicious, I'm going to stick with my 12 minute Pillsbury rolls and whip out this recipe for special occasions.