DIrections

• Time allotment
• I allow myself 3 hours from start to finish to make these rolls.
• Making the dough
• Attach paddle to mixer. In mixer bowl combine 2 cups of flour and dry yeast. Turn mixer on for a few seconds to combine.
• In a saucepan stir together milk, butter, sugar, and salt. Heat on medium just until warm.
  
  When the butter is half melted, I remove from heat.
• When butter is completely melted, add to flour mixture.
• Add warm milk mixture to the flour mixture, and mix for a few seconds until combined. Add eggs, one at a time, and beat on low for 30 seconds. Scrape the bowl and beat another 3 minutes on medium-high. The dough will look gloppy.
• Remove the paddle, and attach the dough hook.
• Dump in the additional 2 1/2 cups of flour , and knead the dough for 6 to 8 minutes. If using a Kitchen-Aid mixer, use the 2 setting (it has the most umph for kneading dough).
  
  The dough will look mucky, but trust me, it will incorporate. Just let the mixer run.
• A minute or so before the time is up for kneading, check the dough. If the dough still looks sticky add a little flour and let the mixer knead into the dough. If the dough continues to look sticky continue to add flour, a little at a time. Do not add more than the 1/4 cup.
• Remove dough from mixing bowl, and shape into a ball. Place dough ball into a well buttered (or greased) glass bowl, turn once so all sides are buttered/greased.
• RISING THE DOUGH
• Cover dough with a clean kitchen towel, and let rise in a warm place until double in size (about an hour).
  
  To create a warm place, place bowl of dough in a cold oven and set a pan of hot-water underneath the bowl of dough, and close the oven door. This will create a warm draft-free environment.
• When dough has doubled in size, remove from the warm space and place bowl of dough onto kitchen counter. Remove kitchen towel cover.
• Now the fun part, punch down the dough, deflating the big ball of dough (yes, this is my fist punched down into the ball of dough)
• Remove deflated ball of dough from the bowl, and shape into one ball. Cover with a kitchen towel and let the dough rest for 10 minutes.
  
  If this step is skipped, the dough will be tough to roll out.
• ROLLING THE DOUGH
• Roll the dough into a 12 x 16 rectangle. For more layers in your cinnamon roll, roll the dough into a larger rectangle, keeping the 16″ length.
• Spread the softened 1/3 cup butter evenly over the dough.
• Sprinkle the dough evenly with the sugar/cinnamon mix.
• Working from the long 16″ edge, roll the dough to the opposite edge.
• Cut the dough evenly into 12 pieces, and place into a buttered 9×13 baking pan.
• Cover and let rise for approx. 30 minutes, or until doubled in size. While rolls are rising, preheat oven to 350 degrees (f).
  
  Note: If making for the next day, at this step cover with plastic wrap and set in fridge overnight instead of rising for 30 minutes.
• Place pan of cinnamon rolls into oven and bake for 20 minutes or until golden grown.
  
  While the rolls are baking make the Cream Cheese Icing by mixing all ingredients and beat well with an electric mixer until fluffy and smooth.
• Remove golden brown rolls from the oven, and spread with Cream Cheese Icing.