Cinnamon Rolls

SWEET ROLL DOUGH---may be used for any sweet roll recipe (orange rolls for example)
3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c butter
2 T yeast
1/3 c warm water
3 eggs (room temp)
5 1/2 to 6 1/2 c flour

Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add lukewarm milk mixture, eggs, and 5 cups flour. Mix well (I use my KitchenAid mixer). Continue adding flour until dough is sticky but manageable. Knead about 6 minutes. Place in greased bowl and let it raise about 1 hour. Punch down and shape as desired.

Note: Any time you are making bread, rolls, or cinnamon rolls, the less flour the better. Good dough should be sticky. Also, to know if you have kneaded long enough, roll a small piece of dough into a ball. Slowly working it with your fingers, begin to pull the dough into a larger circle. If you can get the middle of the dough to allow light through it without breaking, you've kneaded it long enough.

CINNAMON FILLING
1 c brown sugar
1 c sugar
1/2 c butter
1/4 c flour
1 1/2 T cinnamon
1/2 c chopped nuts (optional)

Mix all ingredients together except nuts until well combined. Add nuts if desired. Roll 1/2 of dough into 12x15" rectangle. Spread 1/2 of cinnamon mixture evenly on dough. Roll dough tightly from long side. Cut in 12 1" slices. Place in greased baking pan. Repeat with remaining dough and cinnamon mixture. Cover and let raise 1 hour. Bake at 350 for about 20-25 minutes. Spread frosting over warm rolls (I prefer cream cheese frosting)

CREAM CHEESE FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk

Combine butter and cream cheese until creamy. Add milk and vanilla. Beat until smooth. Add powdered sugar