Cinnamon Rolls

These cinnamon rolls are the best I have ever tasted!

INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt

FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened

FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt

Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.