Cinnamon Rolls

4 - 4 1/2 C flour

1 Tbl. yeast

1 C lukewarm milk

1/3 C sugar

1/3 C melted butter

1 tsp. salt

2 eggs

Filling:

4 Tbl. melted butter

2 C brown sugar

4 tsp. cinnamon

Icing:

8 oz. cream cheese (room temp.)

1 C powdered sugar

1 tsp. vanilla

In a bowl add 2 C of the flour, yeast, salt, and sugar. Add in the warm milk, and melted butter, and mix it up just a few times. Add in 2 more cups of flour, and the eggs, and blend well. Mix in just enough of the rest of the flour to make a smooth and elastic, moderately stiff dough. Let rise in a bowl for about 2 hours , loosely covered.

While the dough is rising, blend your icing ingredients very well, so it's very smooth. Let it chill in the fridge.

Before you get out the dough, prepare the filling in two equal parts. Keep the melted butter in a separate container. Mix the sugar and cinnamon (1 C brown sugar 2 tsp. cinnamon for each rolled out square). Once the dough is ready, separate in into two equal amounts (it's easier to deal with). Roll out one piece into a long rectangle shape (about 20'' x 10") and about 1/8 inch thick. Pour half the butter (2 Tbls.) onto the rolled out dough, and spread it out evenly with your hand or back of a spoon. Sprinkle the sugar and cinnamon mixture (1/2 C. sugar, 2 tsp. cinnamon) onto the butter, but keep enough of the mixture aside to sprinkle on top of the rolls. Roll up the whole thing, so that you have one very long cinnamon roll. Slice off 12 pieces (about 2 in. wide), and place in a greased 9" round pie pan. Sprinkle some more sugar and cinnamon over the tip of each roll. Do the same with the second piece of dough. Cover loosely, and let rise for about another hour.

Bake at 375 for about 15 - 20 min.

Once they have cooled a bit (but still slightly warm), spread the icing on your cinnamon rolls, and enjoy!

Makes about 2 dozen.

(Recipe and photos courtesy of Pirijo Silver.)