2 pkgs. active dry "quick" yeast
1/2 c. WARM tap water
1/2 c. lukewarm milk, scalded - then cooled
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. butter, softened
4 1-2-5 c. flour
6-7 tbsp. softened butter
1/4 c. sugar
1/2-3/4 c. brown sugar
1/4 c. cinnamon
Ready to spread cream cheese frosting

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, salt, eggs, butter and 2 1/2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board. Knead about 5 minutes until smooth and elastic. Place in greased bowl, rolling to grease all sides. Cover, let rise about 45 minutes, until doubled.

Punch down dough, roll into large rectangle (15 x 9 inch) on floured surface. Spread generously with butter. Mix sugar, brown sugar, and cinnamon. Sprinkle generously over dough until entire surface is covered. Roll up dough tightly, beginning at wide end. Pinch edges to seal tightly.

Cut roll into 7-8 large slices (scissors work best). Place on greased baking sheet, cover let rise until doubled (about 1/2 hour). Bake 25-30 minutes in preheated 375 degree oven. Let rolls cool, frost with icing. (Frosting is good if mixed with some brown sugar and cinnamon).