Dough: 1 cup warm milk 2 eggs, room temperature 1/3 cup butter or margarine, melted and cooled 4 1/2 cups flour 1 tsp salt 1/2 cup white sugar 2 1/2 tsp yeast
Filling: 1 cup brown sugar, packed 2 tblsp ground cinnamon 1/3 cup butter or margarine, softened
Frosting: 3 ounces cream cheese, softened 1/4 cup butter or margarine, softened 1 1/2 cups confectioners sugar 1/2 tsp vanilla extract 1/8 tsp salt
If using INSTANT yeast: In large bowl combine flour and yeast and set aside. In a mixer, combine sugar, salt, eggs, milk and melted butter. Gradually add dry ingredients to wet. If you do not have a mixer, do this by hand in a large bowl or on a clean counter. Knead the dough until smooth. Let dough rise an hour (until it's doubled in size) covered with a damp towel. (Heat oven to 200 degrees, turn it off and place dough to rise in there.)
If using REGULAR yeast: Dissolve the yeast in the warm milk in a large bowl and let sit 10 minutes. Then add sugar, melted butter, salt and eggs. Add flour and mix well. Knead dough until smooth. Follow above directions from here.
For the filling: Mix all three ingredients together well. Once dough is risen, roll out to a 16x21 inch rectangle (this doesn't have to be exact, if yours is bigger, even better!) Spread the filling evenly all over dough, making sure the edges get it as well. Roll it up. Cut into 1 inch slices. My favorite way is to use unflavored floss. Simply place string under the dough, cross the string over the dough and pull tight. (Like if you were to tie the string around the dough, but without actually tying it.) Place in a sprayed, GLASS baking dish and cover with plastic wrap. Let rise 30-60 minutes.
Frosting: Mix all ingredient together until smooth. I like to add 1/2 tsp to 1 tsp of lemon juice for a fresher taste.
Bake at 350 degrees for 17-20 minutes. Let cool a few minutes before frosting.