cinnabon cinnamon rolls

it's spring break here in our world and you know what that means, right?  a vacation to somewhere warm and sunny where you tan your pasty wintery skin, lay on warm sand, and take fun photos to share on your coveted blog.  well, not at this house!  not this year!  we're having a stay-cation.  so we're filling this week with adventures that are close to home.  and cinnamon rolls should be a part of any decent stay-cation.  just this morning we went for a long (very very very long for some shorter legs) run/bike ride all through our neighborhood and even through a neighboring city.  it was actually warm today and the sun actually appeared.  that's a christmas miracle in these parts lately.  (the news is actually talking about flooding from all our snow pack, can you believe that?) anywho, while we ran/biked, these babies were rising.  and after a fun filled camp-out in the family room overnight and some exercise this morning, we were ready to devour.  and devour we did.  

freshly risen rolls

i actually can't believe i still have this recipe.  my great friend, michelle gave it to me in high school.  that was a lifetime ago for some.  and it feels like just yesterday to me.  only a yesterday with far more drama and far too many zits.  a yesterday with skinnier waists and much firmer legs.  a yesterday with...okay, okay, i'll stop!!  here's the recipe already.


rolls
2 T yeast
1 cup warm milk
1/2 cup sugar
1/3 cup melted butter
1 tsp salt
2 eggs
4 cups flour

filling
1/3 cup softened butter (the more you add, the better they taste!)
1 cup brown sugar (or enough to evenly coat entire dough)
2-3 T cinnamon (again, enough to coat)

icing
5-6 T softened butter
1/2 cup cream cheese
2 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt
1-2 T milk (if necessary)

dissolve yeast in warm milk.  add sugar, butter, salt and eggs and beat well using the paddle attachment of your mixer.  add 3 cups flour and beat with paddle attachment until smooth.  replace paddle attachment with dough hook and knead additional cup of flour.  dough should be soft and elastic and just coming away from the sides of the bowl.  add additional flour, if necessary.  put in bowl, cover, and let rise until doubled (about 30 minutes).  roll out dough unto large rectangular shape with dough about 1/4" thick.  spread softened butter over dough.  then sprinkle brown sugar and cinnamon evenly over dough.  working carefully, from the longer side of the rectangle, roll dough evenly to the bottom edge.  cut rolled dough into 1 3/4' slices using either thin string or a serrated knife.  place in a greased baking dish and let rise again until doubled in size (about 1 hour).  bake in a preheated 350 degree oven for 15-18 minutes or until golden brown.
mix together icing ingredients in medium sized bowl and beat until whipped and fluffy.  after rolls have cooled slightly, top generously with icing.