Cinnamon Rolls with Cream Cheese Icing

Ingredients

For the Dough
1 (1/4 ounce)	package dry yeast
1 cup	warm milk
1/2 cup	granulated sugar
1/2 cup	butter
1 teaspoon	salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More
2	eggs
4 cups	flour
For the Filling
1 cup	packed brown sugar
2 1/2 tablespoons	cinnamon
1/3 cup	butter, softened
For the Icing
4 oz.	cream cheese, softened
1/4 cup	butter, softened
1-1/2 cups	confectioner's sugar
1/2 teaspoon	vanilla extract Vanilla Selections Options Nielsen-Massey Madagascar Vanilla Price: $8.99 LorAnn Oils Flavor Fountain Ice Cream Flavorings Price: $11.99 Nielsen-Massey Pure Extracts Price: $10.99 Chantal Square Baker Price: $14.95 View More
1/8 teaspoon	salt salt Options Berard Olive Wood Salt Keeper Price: $49.95 Le Creuset Salt & Pepper Shaker Set Price: $24.95 Le Creuset Salt Crock Price: $29.95 Himalayan Pink Salt Price: $12.99 View More

Cooking Instructions

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8-10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5-8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough into a rectangle on a lightly floured surface, until it is approx 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12-15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15-25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven.