Cinnamon Rolls

Ingredients:

Into your bread maker or dough mixer:

1 ½ cup 80° water or (very warm if you don't have a thermometer) 
2 eggs    room temp
? cup brown sugar
2 tablespoons non dairy creamer
4 tablespoons butter or Margarine or butter favored shortening
1 teaspoon salt
5 ½  cups sifted flour   (you can choose to add 2 cups at a time into  mixer)
2 teaspoons baking powder
2 teaspoons yeast 

For filling:  cream together with mixer.
1 cup butter or margarine (softened)
1 cup of brown sugar
2 teaspoons of cinnamon
½ cup of walnuts or pecans (optional)

Mix in dough mixer on low speed, adding the flour a little at a time.
Continue mixing until dough clings to hook and cleans sides of bowl. 
Place dough in greased bowl, turning to grease top.  Cover and let set
in warm, draft free place about one hour.  Beat down and roll into a large 
rectangle about ½ inch thick on a floured surface.
If you are using a bread maker, set for dough only setting and check to 
see if all the flour is mixed well before it gets to the 'rise' time.  After it 
beeps and rise time is over, beat dough down again and roll out to a large 
rectangle about ½ inch thick on a floured surface.  

Using a rubber spatula spread softened butter, or margarine mixture over 
the entire surface of the rectangle.
Start rolling into a long roll, rolling tightly as you go.  Pinch the ends and 
sides together. 
Cut into ¾ inch slices.  Place on an ungreased cookie sheet about an inch apart.

Let rise in a warm draft free place until double or about an hour.

Bake at 350º until golden brown.

Cool and frost with butter cream or cream cheese frosting.