CINNAMON ROLLS:

Cup of Yum
1. In a small saucepan, heat the milk and butter to 110 degrees (warm to touch).
2. Add the yeast and milk to a stand mixer and whisk and let sit for one minute.
3. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
4. PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
5. Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
6. Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
7. If you find sticking, add flour 1/4 cup at a time until it pulls away (no more than another cup).
8. Take the dough out, grease the stand mixer bowl and put it back in.
9. Cover the dough with your dish towel you used to keep the flour in the stand mixer.
10. Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.
11. In a medium sized bowl mix the sugar and cinnamon.
12. Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
13. Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
14. Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
15. Roll the dough tightly to form a long log and using a piece of thread slice off pieces. The dough will make 18 large cinnamon rolls.
16. Place the rolls into buttered baking pans or jelly rolls.
17. Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).

CREAM CHEESE ICING:

1. In your stand mixer whisk all the ingredients together.

TO FINISH THE CINNAMON ROLLS:

1. Bake the rolls for 18-20 minutes or until golden brown.
2. Spread the cream cheese frosting over the rolls and serve warm or at room temperature.