Cinnamon Rolls from Heaven

1 C Warm milk
2 Eggs, room temp
1/3 C Butter, melted
4 1/2 C Bread flour
1 t salt
2 1/2 t yeast

FILLING:
3/4 C brown sugar, packed
1 3/4 C butter, softened
1 (4 oz) pkg cream cheese, softened

FROSTING:
1/4 C butter, softened
1 1/2 C powdered sugar
1 t Vanilla extract
1/8 t salt

Directions:

Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 C butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes – suggest covering them with tin foil halfway through to prevent over browning. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.