Cinnamon Rolls

My husband is a huge fan of cinnamon rolls. Almost every Sunday he requests them, but they do take some time to make. I finally broke down and made them. I chose to do a different recipe and they turned out so much better. One is more than enough, but it's a nice indulgence. The recipe calls to make the dough in a bread machine, which I did, but I did find how to make the dough without a bread machine.


Dough
1 c warm milk
2 eggs, room temperature
1/3 c margarine, melted
5 c all purpose flour
1 t salt
1/2 c white sugar
1 pkg yeast

Filling
1 c brown sugar, packed
2 1/2 T cinnamon
1/3 c butter, melted

Icing
1 (3 oz) pkg cream cheese, softened
1/4 c butter, softened
1 1/2 c powdered sugar
1/2 t vanilla
1/8 t salt

Place ingredients in the pan of the bread machine in order recommended by the manufacturer. Select dough cycle; press Start. WITHOUT BREAD MACHINE:Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. After 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 rectangle (does not need to be perfect). Pour melted butter over dough then evenly sprinkle brown sugar/cinnamon mixture. Roll dough and cut into rolls using thread. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled (I skipped this step because my rolls were already big). Preheat oven to 400 degrees. Bake rolls in oven until golden brown or about 15 minutes. While rolls are baking beat together cream cheese, butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls. Serves 12.