I take the slightly easy route here. I make the dough in my bread maker, on the dough setting. I find this cuts out a lot of headache for me. If you have it, why not use it?!!
In the order listed, place in the bread maker. I will say, if you dump eggs into warm milk and melted butter, the eggs may scramble. I whisk my eggs in a bowl, add a little warm milk at a time, then dump it all in the bread maker.
Ingredients
1 cup warm milk
2 eggs
1/3 cup butter, melted
4 1/2 cups fresh milled soft wheat flour
1/2 cup sugar
2 1/2 tsp yeast
I set my bread maker on the dough setting, it mixes and rises for about an hour and a half total.
Remove dough and turn out onto a floured surface. Roll it into the closest thing to a rectangle you can get. I trimmed mine (with a pizza cutter) into a 'neater rectangle' but I don't always do this. I actually rarely do this.
(This part is where I eye ball it.) Soften a 1/4 cup of butter, and spread a thin layer over the dough. Mix a cup of brown sugar with 3 tablespoons of cinnamon.
I just generously spread brown sugar over the butter, then sprinkle the cinnamon down.
Start at one end, and roll into a log. Slice every 2-3 inches. Place into a baking dish. I personally split mine into 2 batches. I find that the rolls keep well unbaked and are much better fresh. (versus cooking them all and reheating)
I place about 9 in a square dish. They start out pretty far apart, but I promise they will rise again.
Cover with plastic wrap, and let them sit and rise for an hour. I generally place a dish cloth over the plastic wrap and let them sit out for hours.
Bake 400º for 15 minutes.
Icing
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
mix all ingredients until smooth, spread over warm rolls
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