This is from an old Martha Stewart Magazine but it is a fun favorite to make with kids. It does require parental involvement but they will be so proud to be a part of making something so good and so adorable.
1/2 cup warm water
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
4-1/2 cups all-purpose flour, plus more if needed
4 large eggs
1-1/4 cups sugar
2 teaspoons coarse salt
1 stick unsalted butter or margarine, softened, plus 1/2 stick, melted, and more for dish
2 tablespoons ground cinnamon
2 cups confectioners’ sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
1 tablespoon milk, or non-dairy creamer (orange juice works so great too)
Pour water into the bowl of a stand mixer. Sprinkle yeast evenly over water, and let stand until foamy, 5 to 7 minutes. Whisk until smooth, then whisk in 1/2 cup flour to form a loose paste. Let rise in a warm place until yeast mixture has risen and fallen, about 30 minutes.
Add eggs, 1/4 cup sugar, salt, and remaining flour to yeast mixture. Knead dough, using dough hook attachment on mixer, until smooth, 4 to 5 minutes.
Add 1 stick butter or margarine, and knead until dough is smooth and elastic, about 10 minutes (add a little more flour if the dough is too sticky). Turn out dough onto an unfloured work surface, and knead by hand until very smooth, about 3 minutes. Transfer dough to another bowl, and let rise in a warm place, covered with a damp cloth or plastic wrap, until doubled, 1 1/2 to 2 hours. Punch down dough; press out air bubbles.
Lightly grease a 9-inch pie plate or 9-inch square glass baking dish. Place melted butter/margarine in a bowl. Stir together remaining 1 cup sugar and the cinnamon in another bowl.
Roll dough into 1-inch balls (you should have about 45). Working with 1 at a time, dip balls into melted butter, then roll in cinnamon sugar and place in pie plate. Stack balls to form a dome. Sprinkle with any remaining cinnamon sugar, and drizzle with any leftover butter. Cover with plastic wrap, and let balls rise by half, about 1 hour.
Preheat oven to 350 degrees. Unwrap balls, and place pie plate on a baking sheet. Bake until golden and firm, and a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Let bites cool in dish 15 minutes, then drizzle with glaze.
Mix the confectioners’ sugar, butter, and vanilla together.
Adding half the milk (or orange juice) to start with, stir in to make a thick glaze, adding just a drop at a time more until you get a nice thick glaze.
Spread or pour immediately over cooled cinnamon rolls, pastries, pound cakes, or Danish.
Glaze will form a crust and harden as it cools, but you can spread over warmed cakes and serve that way as well.