Makes 12 cinnamon rolls.
Ingredients:
Dough:
1 cup warm milk
3 tablespoons butter
1 tablespoon yeast
1/2 cup warm water
1/4 cup sugar
2 eggs
1/2 tablespoon salt
4 - 4 1/2 cups flour
Filling:
1/3 cup softened butter
1/3 cup brown sugar
1 tablespoon cinnamon
Frosting:
4 tablespoons soft butter
4 tablespoons soft cream cheese
2 tablespoons cream
1 1/2 - 2 cups powdered sugar
Attach a dough hook to your mixer. Add yeast and warm water to the bowl of the mixer. Add milk and butter to a sauce pan and heat until the butter is melted. Set it aside to cool. Add salt, sugar and eggs and mix. When milk is cooled add it and mix. Add flour one cup at a time until 3 1/2 cups have been added. Only add more if the dough is sticky, 1/4 cup at a time. Dough should be tacky and smooth. Mix on medium low speed for 8 minutes. Add dough to a well oiled bowl and cover with a damp towel. Let rise until it has doubled in size. (These can also be made in the evening and rolled and baked the next day. I just cover them and let the dough rise in the fridge over night, then roll out in the morning, let them rise for a 1-2 hours until airy and puffy and then bake.)
Make the filling by combining all ingredients until smooth in a bowl. Dump the dough onto a floured surface and roll out until it's the size of a baking sheet. Spread the filling evenly over the top. With the dough in front of you lengthwise, roll the dough starting with the side closest to you. See pictures. Make a small indent at the half way point in the dough, then mark each half into six equal portions. Using a piece of string or floss, slice the roll. Lay rolls on a parchment lined baking sheet leaving about an inch between them. Cover with a tea towel and rise to double. I do 12 per sheet.
Heat the oven to 350 degrees. Bake rolls for 15-20 minutes, or until slightly brown. Don't over bake! Spread icing over the top of the rolls while they are still warm.
