Cinnamon Rolls

I sware, if these were not so time consuming to make, I would make them every day just so my house could smell like did when these were baking! Home made cinnamon rolls... does it get any better?
I made these twice in one week, but I had a very good reason. The first batch was for a breakfast/coffee tasting at work early in the week. But seeing how I didn't photograph them, I was forced to bake them a second time on Sunday! Now, I will be forced to eat them for a second time too!
They were given rave reviews by all who were lucky enough to enjoy. I, however, am quite picky when it comes to cinnamon rolls. They have to be moist. There's nothing worse than a dry, over baked cinnamon roll. It also needs to have plenty of cinnamon it. A cream cheese based icing slathered over the top doesn't hurt either. These met all of my expectations and will no doubt meet yours too!
ENJOY!

Cinnamon Rolls

Dough:

• 2 packages (3 tsp) dry, active yeast
• 1 cup warm water (43 C or 110 F)
• Tbs + 2/3 cup sugar, divided
• 1 cup warm milk
• 2/3 cup butter, melted but not hot
• 2 tsp salt
• 2 eggs, lightly beaten
• 8 cups flour, sifted

Filling:

• 1 cup butter, melted
• 1 cup sugar
• 1 cup brown sugar
• 3 Tbs cinnamon
• (optionally, you can add 2/3 cup pecans, chopped or 2/3 cup raisins)

Icing:

• 250g (3oz) cream cheese, softened
• 1/2 cup butter, softened
• 1 1/2 icing sugar (or powdered sugar if you are in the US!)
• 1 tsp vanilla
• 1/8 tsp salt

1. To make the dough: (if you have a bread maker, you can do steps 1-2 in your bread maker on the dough setting) In a small bowl mix together the 1 Tbs sugar, warm water and yeast. Set aside for 10 mins. In a large bowl, mix milk, remaining sugar, melted butter, salt and eggs. Stir well and then add yeast mixture. Add half the flour and mix until smooth. Add the rest of the flour and mix by hand to combine. It will be sticky.
2. Turn out on to a lightly floured surface and kneed for 8-10 mins. Spray a larger bowl with nonstick cooking spray or lightly butter. Place dough in bowl, cover with cling wrap and put bowl in a warm place that is free from drafts. Let dough rise until it doubles in size, about an hour to an hour and a half.
3. Once dough has doubled, punch it down and let rest in bowl for another 5 mins. Roll out on to a lightly floured surface. Create a rectangle that is about 15 x 20 inches.
4. Spread softened butter evenly over the dough. In a bowl, combine sugar, brown sugar and cinnamon. Measure out 1/4 cup and set aside. Sprinkle evenly over bettered dough. If you are adding nuts or raisins, evenly spread them over the top of the cinnamon and sugar.
5. Roll dough as tightly as possible in to a lengthwise roll, sealing the ends together. Cut in to 12 to 15 slices.
6. Butter a 13x9 baking dish and sprinkle remaining 1/4 cup cinnamon sugar mixture into the bottom of the dish. Place cinnamon rolls closely together in the baking dish. Cover with cling wrap and put dish in a warm place to continue to rise for another 30-40 mins.
7. While the rolls are rising, preheat oven to 175 C (350 F.) Bake 25 mins or until golden brown.
8. To make icing, place cream cheese, butter, vanilla and salt in the bowl of an electric mixer. Beat until fluffy. Add vanilla and mix until combined. Add icing sugar and beat on low until combine, then increase speed to high and beat for 2 mins. Spread evenly over cinnamon rolls and ENJOY!