Cinnamon Rolls

These are delicious cinnamon rolls. I actually found the recipe in a family circle magazine.

1 cup milk
1 envelope (1/4 ounce) active dry yeast
1/4 cup warm water (100-110 deg F)
3 tablespoons granulated sugar
2 large eggs
1/4 cup unsalted melted butter
4 1/2 to 5 cups of all purpose flour
1/2 teaspoon of salt

Filling:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
3 teaspoons milk
1 teaspoon vanilla

1. Heat milk in a small saucepan over medium heat until it just begins to boil. remove from heat and let stand until cooled to room temperature.
2. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tablespoon of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tablespoons of sugar, eggs and butter. Beat in cooled milk.
3. Gradually add 4 cups of the flour and the salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface. Knead into the dough as much of the remaining flour as necessary, adding more if too sticky. Knead for about 10 minutes until smooth. The dough will be soft.
4. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
5. Line one 11 x 14 baking sheet with parchment paper (the filling becomes very sticky so I found using parchment paper eliminated much of the mess and the cinnamon rolls came up easy!) Coat paper with cooking spray. Prepare filling: mix butter, both kinds of sugar and cinnamon together in a medium size bowl.
6. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12 inch rectangle. Spread the butter-sugar mixture over the dough. Starting on one long side roll up jelly roll fashion and pinch seam to close.
7. Cut crosswise into 12 (I think I only got about 10, we like big cinnamon rolls) equal size pieces. Cover with plastic wrap and let sit in a warm spot until double in size about 30-45 minutes (I actually let them rise for almost 2 hours because we had to run errands and they were SO SO fluffy! sure its a lot longer but it was so worth it!) Or you can cover them tightly with plastic wrap and refrigerate until the following morning.
8. Preheat oven to 350 degrees. Uncover pans and bake rolls until the are golden brown and bubbly, 30 to 40 minutes (mine were done at about 27 minutes). Let cool 10 minutes before serving.
9. Cream Cheese Frosting: Mix all of the frosting ingredients together- blend well. Spoon over the cinnamon rolls.

DELICIOUS!