Wish this was my picture.... but I still can't use mine yet! :(
1 Cup milk
1/3 cup unsalted butter melted
1 package (.25ounces) active dry yeast
4 1/2 Cups all purpose flour
1 tsp. salt
In a small saucepan heat milk just until it boils. Remove from the heat and stir in butter until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cups of flour, yeast, sugar, salt and whisk together. Add eggs to mixture and beat well. Add remaining flour 1/2 cup at a time and mix well after each addition. When dough comes together you can turn it out onto a lightly floured surface and knead until smooth, or you can change to the hook attachment on your mixer and knead it for 5 min. (I used my mixer... it saves your hands.)
Transfer to a lightly greased bowl and let set for 10 minutes.
While you are waiting mix up filling.
Roll out dough into a 9x12 inch rectangle.... sprinkle evenly with filling, roll up dough on the long side and pinch the seam to seal. Cut into 12 equal slices and place into a greased 9x13 baking dish. Cover and refrigerate overnight.
The next morning remove them from the refrigerator and let sit on the counter for at least 30 min. to take the chill off. Preheat oven to 375.
Bake for 20 or until browned. Meanwhile mix together cream cheese frosting.
Remove rolls from oven and spread glaze on top. Serve warm.
1 1/3 Cups (packed) light brown sugar
2 1/2 tablespoons ground cinnamon
3 tablespoons flour
7 tablespoons room temp butter
In a bowl mix together all ingredients with a fork until lightly crumbly.
1 package room temp cream cheese
3 cups confectioners sugar
2-4 tablespoons milk (add more or less for desired thickness... remember it will melt a little on the hot rolls!)
Beat cream cheese until smooth.... add confectioners sugar and beat again until smooth. Add milk until desired thickness.
These are so yummy! They turned out just like I like them! Moist Ooey and Gooey! Mmmm.... can't wait to make them again!