I was in the mood for something sweet and decided cinnamon buns fit the bill. Trying to avoid the isolation-15, I only made a half batch and used the other half to make rolls.
For the dough, I used this recipe, still my favorite for rolls and I assumed (correctly) it would make great dough for the cinnamon rolls.
For the cinnamon rolls, after the initial rise, I rolled them out and spread lots of melted butter, cinnamon, sugar and chopped walnuts on the dough. I then rolled them up and sliced them (about 1-1/2 inch slices). I added butter and sugar to the bottom of a baking pan and then arranged the rolls with plenty of space between them.
I let them rise for about 35 minutes and then baked at 375 degrees for about 15-20 minutes.
For the topping, I mixed 1 cup of powdered sugar, a tablespoon of butter, 1/2 tsp vanilla and enough milk to make it creamy. I spread it over the cooled rolls.