The most AWESOME Cinnamon Rolls!

I've been experimenting with cinnamon roll recipes, trying to find a really good one and I think I've found a winner. These are really not difficult to make and are absolutely amazing! I hope you'll give these a try because you'll be so happy with them. You could take these to any get-together with friends and you'll be a hit for sure.


Cinnamon Rolls:
1 (1/4 oz) pkg dry yeast
1 cup warm milk (just heat in microwave for about 1-1/2 minutes)
1/2 cup granulated sugar
1/3 cup butter
1 tsp salt
2 eggs
4 cups all purpose flour

Filling:
1 cup packed brown sugar
2 1/2 Tbsp cinnamon
1/3 cup butter, room temp
2 Tbsp flour

Dissolve yeast in warm milk in large bowl or mixer bowl.
Add sugar, butter, salt, eggs, and flour and mix well.
Knead the dough into a large ball using hands lightly dusted with flour. (I use the dough hook of my mixer and it only takes about a minute or two)
Put in a bowl, cover with a towel, and let rise for about 1 hour or until dough is double in size. (I heat my oven to about 100 degrees, turn it off, then place the covered bowl in and it helps the rising process)
Roll out dough until approximately 21 inches long and 16 inches wide. (About the size of a big cutting board) It should be about 1/4 inch thick.
Mix the filling ingredients together minus the butter. Spread the butter over the dough, then sprinkle evenly with filling mix. Press down lightly.
Roll the dough up starting with the long side. Cut into 12 pieces. (I cut the uneven ends off, then mark the center. You should then mark for six rolls on each side and then cut the rolls. If you mark it off first, you'll always end up with uniform rolls.)
Place in greased 9x13 dish, cover, and put back in oven and let rise until double in size again.
Take dish out of oven, and preheat to 400 degrees. Bake rolls for about 10-15 minutes until golden brown.
Cool slightly and then spread with icing. (recipe to follow)

*TIP: You can make these ahead of time, wrap in plastic wrap and store in the refrigerator. Bring to room temperature, slice and place in baking dish and let rise until double in size. Follow directions as above.

Cinnamon Roll Icing:
2 sticks of unsalted butter, room temp
8 oz block of cream cheese, room temp
1 lb powdered sugar
1 tsp lemon juice
1 tsp vanilla

Beat cream cheese and butter with mixer until combined. Slowly add all the powdered sugar and beat until well combined. Beat the mixture for 12 minutes. (I know it sounds like a long time, but it really does make a huge difference) Scrape down periodically to make sure it's all mixed well. When almost done, add in juice and vanilla.
*I think this is even better if you make the icing earlier and refrigerate for a while before using.