Cinnamon Rolls
Dough:
| 2 | teaspoons active dry yeast |
| ¼ | cup warm water (not hot) |
| ¾ | cup milk |
| 4¼ | cups flour |
| ½ | cup sugar |
| ⅓ | cup butter, room temperature |
| 2 | eggs, slightly beaten |
| 1 | teaspoon salt |
Cinnamon Filling:
| 1 | cup brown sugar, packed |
| 2½ | tablespoons cinnamon |
| ½ | cup (1 stick) butter, softened |
Icing:
| ½ | cup (1 stick) butter |
| 1½ | cups 10x sugar |
| ¼ | cup cream cheese |
| ½ | teaspoon vanilla |
| dash salt | |
Dissolve the yeast in the warm water. Check for yeast activity, stir into the milk, then stir together the rest of the dough ingredients. Knead with dough hook attachment about 5 minutes. Dough will still be a little sticky: turn out onto a floured surface and knead into a ball. Place ball in a buttered bowl, cover, and let rise in a warm place (about 1 hour).
Grease a 9×13‑inch pan. In another bowl, combine the brown sugar and cinnamon for the filling.
Turn dough out onto a lightly-floured surface. Lightly press and stretch dough into a rectangle, and then roll out to 21 inches wide by 16 inches deep, approximately ¼‑inch thick.
Spread softened butter over the dough, and then sprinkle the cinnamon mixture over the top. Start rolling the dough into a cylinder along the long edge. Pinch along the seam to seal. Slice the rolled dough into 12 pieces.
Arrange the rolls in the pan, and let stand in a warm place about 30 minutes. Preheat the oven to 400° F. Bake for 10 to 15 minutes until lightly browned.
Beat icing ingredients together until fluffy. Serve with warm rolls.