Cinnamon Rolls

2 cups flour
2 1/4 tsp (1 package) active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 tsp salt
2 eggs
2-3 cups flour
6 tbls butter
1 cup sugar
4 tsp cinnamon

In a large mixing bowl combine 2 cups flour and yeast.

Heat and stir 1 cup milk, 1/3 cup sugar, 1/3 butter, 1/2 tsp salt till warm (120-130 degrees) and butter almost melts. Do not over heat or you will kill the yeast! Add to flour mixture along with 2 eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Then beat on high speed for 3 minutes. Using a spoon or a dough hook on your mixer, stir in as much of 2-3 cups flour as you can. Knead in enough of remaining flour to make a moderately stiff dough. (3-5 minutes total) Shape into ball. Place in lightly greased bowl; turn once. Cover and let rise till double (about 1 hour) **You can use one of the speed rising methods listed under "Oat & Honey bread" in a March 2008 blog entry)

Punch dough down. Divide in 1/2. Shape into balls and let rest 10 minutes.

Melt 6 tbls butter & set aside. Mix 1 cup sugar with 4 teaspoons cinnamon.

Roll one of the dough balls into a 12x8 inch rectangle. Spread 1/2 of melted butter on dough. Be sure to leave a 1 inch strip along one of the long sides with out butter! (This will make it MUCH easier to seal!) Sprinkle with 1/2 the sugar and cinnamon mixture. Carefully roll from the long side with butter all the way to the edge towards the side with the 1" butter-less strip. Seal seams. Slice dough into 12 pieces and arrange in a greased 9x1 round pan. Repeat with Other dough ball. Cover and let rise till nearly double. (about 30 minutes) Bake at 375 for 20-25 minutes.

Cool slightly before before inverting pan over plate to flip rolls out of pan. Top with cream cheese frosting.

Cream Cheese Frosting
8 oz cream cheese
1 stick softened butter
2 tsp vanilla
4-5 cups powdered sugar

Beat cream cheese, butter, and vanilla till light and fluffy. Add powdered sugar gradually till frosting reaches a good consistency.