Easy Cinnamon Rolls

Melt the butter in the milk while it warms then add it to 2 cups of the flour and 1/2 cup sugar in a bowl. Mix in the eggs and 1 teaspoon salt, then add the yeast and 2 additional cups flour. The mixture usually comes together and seems too wet, but I only add enough flour to get it out of the bowl and knead it about 5 minutes on a floured towel. Wipe the bowl with the butter wrapper and then form the dough into a ball. Coat it with butter in the bowl and let it rest in a warm space about 2 hours covered with that floury towel.

Punch it down and roll it out into about 12″ x 20″ rectangle

Mix the following:
1/3 cup butter (room temp)
1 cup brown sugar
2 teaspoons cinnamon
The remaining 1/3 cup flour (helps keep filling in place)

Spread the brown sugar mixture over the rolled out dough. Then roll the rectangle up and slice into 8-15 rolls. Thickness depends on how thick you like them I tend to like ‘em thin.

Wipe butter wrappers on a baking pan to coat and then sprinkle the pan with whatever cinnamon/sugar flour fell out during cutting. Place the rolls on the pan leaving room to swell while they bake. Place into a 375 degree oven. Bake for about 20 minutes rotating pan halfway through.

For the icing:

1/4 cup cream cheese
2 cups powdered sugar
1 t vanilla extract
1 t salt
1/2 cup butter (softened) room temp!

Whip the icing ingredients together and ice rolls when they are warm and let it drip into the crevices.