Cinnamon Rolls

My friend, Jennifer, taught me how to make these delicious things. Apparently this is a copycat Cinnabon recipe. I've never eaten at Cinnabon, but these are amazing so I can only imagine what the real thing must be like.  

Dough:
1 Tbsp. instant yeast
1 c. lukewarm milk
½ c. sugar
½ c. melted butter
1 tsp. salt
2 eggs
4 c. flour
        Combine all ingredients and mix well, adding more flour a little at a time if necessary, to make a soft dough. (I usually need to add about ½ c. additional flour.) Let mixer run on medium for 5-7 minutes. Turn dough out on non-stick mat and roll out in a large rectangle, about ¼” thick.

        Smear dough with a layer of soft butter (1/3 c.). Generously sprinkle about 1 c. brown sugar mixed with ~2 Tbsp. ground cinnamon over the top. Roll jellyroll style. Cut generous 1” slices with string or unflavored dental floss. Lay slices on a greased or parchment lined baking sheet, up to 24 on a jelly roll pan or 12 each in two 9x13 pans. Rise until double in size. Bake at 400° for 10 minutes or until barely browning on top. Allow to cool slightly then frost with cream cheese frosting (see recipe below).

Cream Cheese Frosting
1 cube butter, softened 
4 oz. cream cheese, softened 
1 tsp. vanilla 
1/8 tsp. salt 
2-3 c. powdered sugar 
        Combine butter and cream cheese until creamy. Stir in vanilla and salt. Add 2 cups powdered sugar and mix well. Add additional powdered sugar, up to 1 cup more, to attain a fluffy frosting consistency. (Make a make-shift "piping bag" by placing frosting in a quart-size ziplock bag. Cut a smallish hole in one corner.)