Categories: Breakfast

Ingredients

• Rolls:
• 1 package of active dry yeast
• 1 C. warm milk (105-110 degrees)
• 1/2 granulated sugar
• 1/3 C. butter, melted
• 1 tsp. salt
• 2 eggs
• 4 C all purpose flour
• Filling:
• 1 C. packed brown sugar
• 2 1/2 Tbls. cinnamon
• 1/3 C. butter, melted
• Icing:
• 8 Tbls. butter, softened
• 1 1/2 C. powdered sugar
• 1/4 C. cream cheese
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt

Directions

1. Rolls: Dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place for about 1 hour or until the dough is doubled in size.

2. Roll the doughout on a lilghtly floured surface. Roll the dough flat until it is approximately 21 in. long and 16 in. wide. It should be about 1/4 inch thick.

3. Preheat oven to 400 degrees F.

4. Filling: Combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface. Make sure you spread it all the way to the ends.

5. Working carefully from the top (the 21 inch side), roll the dough down to the bottom edge.

6. Cut the rolled dough into 12 slices and placein a lightly greased baking pan. Let the rolls rise again until double in size (about 30 min). Bake for 10-15 minutes or until lightly brown on top.

7. Icing: While the rolls are baking, combine all icing ingredients. Beat well in an electric mixer until light and fluffy.

8. When the rolls come out of the oven, coat each, generously with icing.

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