Cinnamon Rolls

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ingredients dough 3/4 cup butter, unsalted (1-1/2 sticks) 1 cup milk 3/4 cup sugar 1 tsp. sugar 1-1/4 tsp. salt 3 envelopes, 1/4 oz. ea. active dry yeast (7-1/2 tsp.) 1/2 cup warm water 5 large eggs 8-1/2 to 9-1/2 cups all-purpose flour filling 5 cups brown sugar, firmly packed 1-1/4 cups butter, unsalted (2-1/2 sticks) 3 Tbsp. cinnamon, ground frosting 1/2 lb. cream cheese, softened (8 oz.) 1/4 cup whipping cream 1 tsp. vanilla extract 3 to 4 cups confectioner's sugar, sifted method dough Heat butter, milk, 3/4 cup sugar, and salt in small saucepan over low heat until butter is melted; set aside to cool until lukewarm. In a large mixing bowl, sprinkle yeast over warm water, add 1 tsp. sugar, stir, and set aside for 10 minutes or until mixture is bubbly. Add lukewarm milk mixture and eggs to yeast mixture and beat until well mixed. Stir in 1 cup of flour at a time, using enough to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Alternatively, place dough into an electric mixer with a dough hook and knead until the dough cleans the sides of the bowl, about 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and cover loosely with a kitchen towel. Set bowl in a warm place and allow dough to rise until doubled in bulk, approximately 1 hour. Punch dough down and roll out into a large rectangle, 24 inches by 36 inches. filling and assembly Butter two 9-inch by 13-inch glass baking dishes. Beat together brown sugar, butter, and cinnamon until well mixed. Spread evenly over the surface of the dough. Roll up from 24-inch end and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish and cover loosely with a kitchen towel. Set in a warm place and allow to rise until doubled in bulk, approximately 1 hour. baking Preheat oven to 350°. Bake for about 20 to 30 minutes or until puffy and browned. Remove from dishes and place on racks; cool to room temperature. frosting Beat together cream cheese, whipping cream, and vanilla until well mixed; add confectioner's sugar and beat until smooth and soft (not stiff). Frost the rolls and serve immediately. 12 servings : Charles Nyström Sublett variations add chopped nuts to the filling