Giant Cinnamon Rolls! Part 2

Continuing my earlier post - the results from my new Williams-Sonoma baking tin!

Raisins - MINE!!

Ready to rise

Baked and ready to frost

TEXAS-Sized!  Ready to eat

Here is my (whole wheat) cinnamon roll recipe (click here for original post from 2008) - this time I made it even more whole wheat-y with 1 cup of white whole wheat flour and 1 1/2 cups regular bread flour.

WHOLE WHEAT CINNAMON ROLLS

DOUGH

3/4 cup water, plus 2 tablespoons
2 tablespoons butter, softened
*2 1/2 cups bread flour (1/2 cup white whole wheat, 2 cups bread flour)
1/4 cup sugar 
1 teaspoon salt
1 teaspoon bread machine yeast
CINNAMON FILLING
1/4 cup sugar
1 teaspoon cinnamon (Penzeys Vietnamese)

2 tablespoons butter, softened
VANILLA GLAZE
1 cup powdered sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Place all ingredients in bread machine pan, except the cinnamon filling and glaze. (I know, duh!).

Select Dough/Manual cycle.

Flatten dough with hands or rolling pin into 9" square (or best attempt) on lightly floured surface. Spread or dot with 2 tablespoons butter or margarine; sprinkle with Cinnamon Filling. Roll dough up tightly; pinch edge of dough into roll to seal. Cut roll into 1' slices. Place in pan. (Stop here and refrigerate if needed to bake later). Cover and let rise in warm place 1 to 1 1/4 hours or until double.

Heat oven to 350, bake 25-30 minutes or until golden brown. Drizzle Vanilla Glaze over warm rolls. Serve warm.