Cinnamon Rolls

1/2 c milk
1/2 c butter
2 1/2 tsp. salt
1/2c sugar

Place above ingredients in a microwave safe bowl. Heat until butter melts and sugar is dissolved. About 2 min. Cool to lukewarm.

1/2 c water hot to touch (110^o)
2 1/2 tsp yeast

Place above ingredients in warmed mixer bowl let yeast rise for 10min.

1 eggs room temperature
4-6 c flour

Add milk mixture, eggs, and  4 c flour to yeast in mixer bowl. Using dough hook turn mixer to speed 2 until combined. Keep adding flour ½ c at a time until dough clings to hook. Once dough clings to hook and bowl is clean on sides beat for 2 more minutes.

Place dough in a buttered bowl; cover with a light towel. Pre heat oven to 250^o. Place bowl in oven then turn the oven off let dough rise for 30 minutes.

Filling:

1 c brown sugar
2 T cinnamon
1/2 stick of butter, melted

Combine dry ingredients.

Roll dough out on a large floured surface in a 9x13 rectangle. Brush butter over dough. Sprinkle with cinnamon/sugar mixture. Roll dough up starting with the long side. Once the dough is rolled up, cut it into 1” pieces and place in a greased 9x13 pan by two's leaving plenty of space for rising. Cover and let rise for 30 minutes. Place in a preheated 350^o oven and cook for 20 min or until golden brown.

Optional Icing:

3 oz. cream cheese, softened
¼ c butter, softened
1 ½ c powdered sugar
½ tsp. vanilla
1/8 tsp. salt

Combine all ingredients in mixture. Whip until smooth, spread over warm rolls. 

Tips:
You can freeze cinnamon rolls before last rising. Take out the morning you want to bake them and let the rise for 2- 3 hrs., then bake. 
You can rise them overnight in the fridge. No more than 8 hrs. 
I often put icing on as we serve so that each person and added it as they like.