Categories: Breakfast

Ingredients

• Dough:
• 8 to 8-1/2 cups all purpose flour
• 2 cups milk, warm (105 to 115 degrees)
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 2 packages quick rising dry active yeast
• 3 large eggs, lightly beaten
• 1 cup butter
• Filling:
• 1/2 cup dark brown sugar, packed
• 1/2 cup butter, softened
• 3/4 teaspoon cinnamon
• Frosting:
• 2 cups powder sugar, sifted
• 1 teaspoon vanilla
• 16 ounces cream cheese
• 1/4 pound unsalted butter

Directions

1. Combine 2 cups of flour, milk, sugar, salt and yeast in a large bowl and mix well.

2. Add eggs and butter.

3. Stir in as much of the remaining flour as needed to form soft dough.

4. Turn dough out onto lightly floured surface.

5. Knead dough, adding flour as needed until smooth and elastic (5-8 min.)

6. Transfer to a large greased bowl and turn to coat both sides of dough.

7. Cover with a towel and place in a draft free area and allow to rise until doubled (about an hour).

8. Punch dough down with fist.

9. Turn dough out onto lightly floured surface. Knead 10-15 times.

10. Cover with towel and let rest for 10 min.

11. Roll out dough to a 24 × 15 in. rectangle.

12. Spread softened butter on dough and sprinkle with brown sugar and cinnamon.

13. Roll tightly lengthwise and seal edge.

14. Cut into 16 slices.

15. Place rolls in two 13 × 9 in. pans lined with parchment paper.

16. Cover and let rise until doubled (about 15 min.)

17. Heat oven to 375°.

18. Baked uncovered until golden brown, about 20 to 25 min.

19. Cool slightly.

20. Combine frosting ingredients and beat on medium speed until smooth.

21. Frost rolls.

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