ROLLS:

1/4 oz. pkg. active dry yeast
1 c. milk, warm (105 to 110°F)
1/2 c. 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 tbsp. cinnamon
1/3 c. butter, softened

ICING:

8 tbsp. butter, softened
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add the sugar, butter, salt, eggs, and 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 about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface. Roll the dough until it is approximately 21-inches long and 16-inches wide. It should be about 1/4 inch thick.

Preheat oven to 400°F.

For the 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.

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

Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.

Bake for 10 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients.

Beat well with an electric mixer until fluffy.

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

Serving Size: 12