Preparation Steps

• In a large bowl, dissolve yeast and 1 teaspoon sugar in warm milk. Let stand for 5 minutes until foamy.
• Add the remaining sugar, melted butter, salt, and 2 cups of flour to the yeast mixture. Beat until smooth. Gradually add the remaining flour, 1 cup at a time, until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 12x18 inch rectangle.
• Spread the melted butter over the dough. In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the buttered dough.
• Starting at the long end, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal slices.
• Place the cinnamon rolls in a greased 9x13 inch baking dish. Cover and let rise in a warm place for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake for 20-25 minutes, or until golden brown. Let cool slightly before frosting.
• To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Beat in the milk and vanilla. Spread the frosting over the warm cinnamon rolls. Serve immediately.