Servings: 12

Rolls: subheading: Rolls:
1 packet (or 1 T) dry yeast 1 packet (or 1 T) dry yeast
1 C warm milk 1 C warm milk
1/2 C granulated sugar ½ C granulated sugar
1/3 C melted butter ⅓ C melted butter
1 t salt 1 t salt
2 eggs 2 eggs
4 C flour 4 C flour
 
Filling: subheading: Filling:
3/4 C brown sugar ¾ C brown sugar
2 1/2 T cinnamon 2 ½ T cinnamon
1/3 C melted butter ⅓ C melted butter
 
Icing: subheading: Icing:
8 T (1 stick or 1/2 C) butter, soft 8 T (1 stick or ½ C) butter, soft
(2 oz) cream cheese, soft (2 oz) cream cheese, soft
1/2 t vanilla ½ t vanilla
1 1/2 C powdered sugar 1 ½ C powdered sugar

Rolls: subheading: Rolls:
Dissolve yeast in milk in large mixer bowl.
Add sugar, butter, salt, eggs & flour-- mix well.
Use dough hook on stand mixer and knead 8 to 10 min (or knead by hand on floured surface). It should be stretchy and a little sticky.
Put in a lightly greased bowl, cover with damp towel, let rise in a warm place for 1 to 2 hours or until dough
doubles.
Prepare filling: Mix melted butter, cinnamon & brown sugar
Punch down dough and roll into a 22" x 16" rectangle (roughly),  approx ¼" thick.
Spread filling evenly on rolled dough. It will be enough, even though it looks like it isn’t.
Roll up dough into a long roll.  Cut into even 12 even pieces. I like to cut in half, then in half, then in thirds, to get evenly sized rolls.
Place in lightly greased pan. 12 will fit in a 9 x 13 pan, or 6 in two smaller pans, whatever you like. We find that they cook more evenly with 6 in two pans.
Let rise again for 45 minutes, or cover and refrigerate overnight, let stand at room temp 1 to 2 hours, then bake.
Bake at 400 for approx 10 min, til just turning golden. If they’ve been refrigerated overnight, they usually need 12 to 14 min.
Note:  If the rolls remain a little undercooked, they are gooey & yummy, so don't over cook!
Icing: subheading: Icing:
Mix ingredients until smooth and spread while rolls are still warm.