Cinnamon Rolls

INGREDIENTS:
1 cup milk
1/2 cup butter
1 cup water
1 tablespoon active dry yeast
1 cup white sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour
2 teaspoons ground cinnamon
2 cups dark brown sugar
1/2 cup butter, softened
2 cups confectioners' sugar
1 (3 ounce) package cream cheese,
softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk




DIRECTIONS:
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the
butter; stir until melted. Add water and let cool until lukewarm.
2. In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups
flour; stir well to combine. Stir in 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.
3. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir
together the cinnamon and brown sugar. Spread each piece with half of the butter, half
of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the
seam.
4. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two
9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for 20 to 25 minutes until golden brown.
6. To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add
milk gradually until frosting reaches a spreading consistency. Spread over warm