Cinnamon Rolls

 

oooooooh , fresh cinnamon rolls and a cup of hot coffee in the morning, nice!

1 cup     each milk, water

1/2 cup       butter or margarine

1 tbsp.   active dry yeast

1 cup     white sugar

1 tsp.     salt

2            eggs

6 cups   all-purpose flour

2 tsp.    ground cinnamon

2 cups   each dark brown sugar, confectioners' sugar

1/2 cup       butter or margarine, softened

1 pkg.    (3 oz.) cream cheese, softened

1 tbsp.   butter or margarine, softened

1/2 tsp.       vanilla extract

3 tbsp.  milk

       Warm milk in a small saucepan until it bubbles, then remove from heat.  Mix in butter; stir until melted.  Add water and let cool until lukewarm.  In a large bowl, combine milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine.  Stir in remaining flour, 1/2 cup at a time, beating well after each addition.  When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.  Divide dough into 2 pieces.  Roll each piece into a 12x9" rectangle.  In a bowl, stir cinnamon and brown sugar.  Spread each piece with half of butter, half of brown sugar and cinnamon mixture.  Roll up dough, using a little water to seal the seam.  Cut each roll into 12 slices using a very sharp knife or dental floss.  Place rolls onto two 9x13" greased baking pans.  Cover and let rise until almost doubled, about 1 hour.  Meanwhile, heat oven to 375º F (190º C).  Bake 20 - 25 minutes until golden brown.  To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla.  Add milk gradually until frosting reaches a spreading consistency.  Spread over warm (but not hot) cinnamon rolls.