Cinnamon Rolls II

Recipe View Warm the milk in a small saucepan over low heat until it just begins to bubble around the edges. Remove from heat. Add 0.5 cup of butter and stir until melted. Add water and let cool until lukewarm (5-10 minutes).

Recipe View In a large bowl or the bowl of a stand mixer, combine the milk mixture, yeast, granulated sugar, salt, eggs, and 2 cups of flour. Stir or beat with the dough hook until well combined. Gradually add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or 6 minutes with the dough hook).

Recipe View Divide the dough into two equal pieces. On a lightly floured surface, roll each piece into a 12x9 inch rectangle. In a separate bowl, stir together the cinnamon and brown sugar. Spread each rectangle with half of the softened butter, then sprinkle evenly with half of the cinnamon-sugar mixture. Roll up each rectangle tightly, starting from the 12-inch side, using a little water to seal the seam.

Recipe View Using a very sharp serrated knife or dental floss, cut each roll into 12 equal slices. Place the slices onto two greased 9x13 inch baking pans. Cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.

Recipe View Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Recipe View Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

Recipe View While the rolls are baking, prepare the frosting. In a medium bowl, combine the confectioners' sugar, cream cheese, softened butter, and vanilla extract. Add milk gradually, 1 tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. (2-3 minutes)

Recipe View Once the cinnamon rolls are baked, let them cool slightly (about 10 minutes) before frosting. Spread generously with the cream cheese frosting and serve warm. (10 minutes)