Cinnamon Rolls

Feeling ambitious? I just made these today. They are yummy and worth the effort. Spencer was really bummed when I told him we were giving some away.

1 Tbs. active dry yeast
1 cup warm milk
½ cup sugar
1 tsp. salt
2 eggs
1/3 cup butter, melted
4 cups flour
Filling:
1 cup packed brown sugar
2½ tsp. cinnamon
1/3 cup butter, melted
Icing:
½ cup butter, softened
½ tsp. vanilla
2 oz. cream cheese, softened
1½ cups powdered sugar
Rolls: Dissolve yeast in warm milk in a large bowl. Add the sugar, butter, salt, eggs, and flour. Mix well. Knead the dough into a large ball. Put in bowl, cover and let rise in a warm place about 1 hour, or until dough has doubled in size. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately a 21x16 rectangle. It should be about ¼ inch thick.

Filling: Combine the melted butter, brown sugar and cinnamon in a bowl. Spread the mixture over the surface of the dough. Working carefully from the top (21 inch side), roll the dough to the bottom edge. Cut the rolled dough into 1¾ inch thick slices and place 6 at a time evenly spaced in a lightly greased baking pan. Let rise until double (about 20-30 minutes). Preheat oven to 400 as they rise. Bake for 10 minutes or until light brown on top. While the rolls bake, combine the butter, vanilla, and cream cheese. Beat well, then add powdered sugar. Spread generously over still-warm rolls.

*I used fat-free milk,I Can't Believe It's Not Butter LIGHT, 2 egg whites, and fat free cream cheese. I use these in everything I cook and bake, and the only noticeable difference is in the icing. I have to put extra powdered sugar in, but it still tastes delicious.