Put the dough ingredients into the pan of your bread machine in the order directed by the manufacturer (in my case, that means wet first, then dry, or exactly in the order listed).
Set machine to dough cycle, watching during the first 5 minutes to add more flour if too wet or more milk if too dry.
After dough has completed the dough cycle and doubled in size, turn it out onto a lightly floured surface and let it rest for 10 minutes.
In a medium mixing bowl, combine the filling ingredients, excluding the butter.
Roll dough out on a lightly floured surface into roughly a 16"x21" rectangle.
Spread the 1/3 cup butter for the filling over the surface of the dough and sprinkle on top the rest of the filling ingredients.
Take the rolling pin and roll it over the filling to press it in a bit.
Starting on the short side, tightly roll up the dough into a cylinder.
Using a very sharp knife (I use my tomato knife), cut the cylinder into 14 buns.
Take 2 8-inch cake pans and grease them well with butter. Arrange the buns inside of them, 7 in each pan.
If you're going to freeze them, this is when you pop the pans into zip top freezer bags and throw them in the freezer. You can also put them in the refrigerator at this point to be baked later in the day or the next morning. I wouldn't recommend leaving them in the fridge for more than 36 hours.
If you're baking right away, cover and put the pans in a warm, draft-free location to rise for the next 30 minutes. On top of the stove while you're preheating the oven is a great spot.
Preheat oven to 400 degrees Fahrenheit.
Bake until golden brown, about 15 minutes.