Cinnamon Rolls

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk
• 1/2 cup sugar
• 1/3 cup butter-melted
• 2 large eggs-room temperature
• 1 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour

Filling:

• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
  
• 1/4 cup butter, melted, divided

Frosting:

• 1/2 cup butter-softened
• 1/4 cup cream cheese-softened
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-1/2 cups confectioners’ sugar

Directions:

1. Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll one portion into an 11×8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half of the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into eight slices; place in a greased 13×9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
4. Bake until golden brown, 20-25 minutes. Cool on wire racks.
5. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.