Cinnamon rolls like cinnabon

By mutzali

Ingredients

• Rolls:
• 1 1/4 oz. pckg. Yeast
• 1 c. warm milk
• 1/2 c. granulated sugar
• 1/3 c. melted butter
• 1 t. salt
• 2 eggs
• 4 c. all-purpose flour
• Filling:
• 1 c. packed brown sugar
• 2 1/2 TBS. cinnamon
• 1/3 c. butter
• Icing:
• 7 TBS. butter, softened
• 1 1/2 c. confectioners sugar
• 1/4 c. (2 oz.) cream cheese
• 1/2 t. real vanilla extract or almond extract
• 1/8 t. salt

Preparation

Step 1

Oven to 400° F.
(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21" x 16" wide rectangle. Load 'er up with the filling (see below).
(5) Roll from long-side to short-side. Pinch the ends.
(6) Using very sharp knife cut into 1 inch wide rolls, making sixteen.
(6) Grease (butter) your preferred baking pan (I like mine to be all squished up next to the other)- I generally use an 11"x 15" pan. Then place rolls in pan and into oven. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy. This will vary according to your oven. Just don't overbake.

Filling:
While dough is rising, prepare the filling and the icing.
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.


Icing:
Cream it all together with an electric mixer. Spread on hot rolls