Cinnamon Rolls

This is a little different than the recipe mom makes. I like this one a little more for cinnamon rolls because they are a little softer than the brioche recipe. I got this recipe from Kyle.

Dough: 
2 pkg (1/4 ounce each) active dry yeast 
1 cup plus 2 Tbs sugar, divided 
1 1/2 cups warm water (110* to 115*) divided 
1 cup milk 
1/2 cup soft butter 
2 eggs 
2 tsp salt 
8-9 cups flour 

Filling: 
1/2 cup butter 
1 cup brown sugar 
5 tsp cinnamon 

Frosting: 
2 oz cream cheese 
1/4 cup butter 
1 cup powder sugar 
2 tsp vanilla (Mexican vanilla is best) 
1/8 tsp almond extract

Directions:
In a large mixing bowl, dissolve yeast and 2 Tbs sugar in 1/2 cup water. In a saucepan, heat the milk, butter and remaining water to 110*-115*; add to yeast mixture. add eggs, salt, 5 cups flour and remaining sugar; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. place in a large bowl, cover and let rise in a warm place about an hour. 

At this point if you want to make rolls go ahead and divide into thirds roll; roll each portion into a 14" roll. divide each into 14 pieces. roll pieces into 9" ropes and tie into a knot. place rolls 2" apart on a greased baking sheet. Cover and let rise until doubled about 30 min. bake at 350* for 15-20 min or until golden brown. Brush with melted butter 

For cinnamon rolls, roll dough out into a large circle, like a pizza. With the soft butter spread over dough until well coated, spread the brown sugar and cinnamon on top of butter. Roll the dough into a log length wise, use either dental floss or sewing thread to cut out rolls. place on a greased baking sheet, let rise about 10-15 min. bake at 350* for 20-25 min or until golden brown, add frosting to rolls while still hot to allow frosting to melt into rolls.
Prep Time: 120 Minutes
Cook time: 25 Minutes