Place the ingredients for the dough in your bread machine in the order listed.
Run your machine on the dough cycle.
When the dough is done, take it out and split the dough into two mounds.
On a well-floured surface, roll one mound of your dough out into a rectangle. It doesn’t need to be a perfect rectangle. Roll out to 1/4 - 1/2 inch thickness.
Filling - Spread half of the melted or softened butter over the rolled-out dough. Combine the sugar and cinnamon. Sprinkle half of the cinnamon sugar over the melted butter making sure to cover as much surface with the filling as you can.
Starting at one of the short ends of your rectangle of dough, roll it up tightly.
Slice the dough into about 1-inch pieces. The result will be a pinwheel-shaped form when turned on its side.
Place pinwheels on a greased or parchment-lined baking sheet. For soft rolls line them up so they are just touching each other slightly, not too close as they will get bigger as they rise. For each roll to have a browned outside spread them 1-2 inches apart on the sheet.
Repeat the process with the second mound of dough. Cover the assembled dough with a lightweight hand towel and let rise for 25-30 minutes.
Bake at 350 for 20 minutes or until lightly brown on top. Tap the middle of the roll to see if it bounces back. If it does, it’s probably done!