Perfect Cinnamon Rolls

These rolls turn out far superior when I use whole milk but I've also made them with 2% and they're delicious (just not quite as tender). Also, if you don't have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you'll need to add a bit more flour than if following the recipe using instant yeast.

subheading: ROLLS:

4 cups milk (see note above)

1 cup (2 sticks) butter

1 cup sugar

2 ½ teaspoons salt

1 ¾ tablespoons instant yeast (see note above)

4 large eggs

11 to 13 cups unbleached all-purpose flour

subheading: FILLING:

1 cup (2 sticks) butter

2 cups lightly packed brown sugar

2 tablespoons ground cinnamon

subheading: FROSTING:

8 ounces cream cheese, softened

½ cup (1 stick) butter, softened

1 teaspoon vanilla

2 teaspoons maple extract/flavoring

Pinch of salt

2 pounds powdered sugar

Cream or milk for consistency

Directions at allrecipes.com

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