JRs, how very considerate to ask permission, but please don't hesitate to post anything of mine anywhere you would please!!! If I ever post a recipe that is copyrighted, I will note same. Most of mine are from my own experiments, or variations of my ancestors, so copy ho!
This roll dough is very good for cinnamon rolls. I would increase the sugar to 1/2 a cup. The filling I use is 3/4 cup of brown sugar, 1/4 cup of granulated sugar, about 1/4 cup of cinnamon, about 1/8 teaspoon of cloves and with about 3 tablespoons of melted butter drizzled in and combined to hold the filling together. Roll out the dough to a large rectangle about 1/2-inch thick, coat with butter, slather on the filling, and roll up. (I sometimes have to use my scraper to dislodge the dough from the board, but little holes in the center of the rolls are irrelevant.) Divide the roll in half, each half into quarters, etc., and place in a buttered rectangular baking dish to rise. Brush the risen roll tops with more butter and bake in a preheated 375-degree oven for about 20 minutes.
For icing, I prefer making mine using cream cheese for the base, adding a couple of tablespoons of buttermilk, then adding confectioner's sugar to the proper consistency.
Pain is inevitable. Suffering is Optional.