cinnamon buns

1tablespoon of dry yeast
1 cup warm milk
1/3 cup white sugar
1/2 cup melted butter
1 tsp. salt
2 eggs
4 cups flour
Dissolve yeast in warm milk.
Add rest of ingredients and mix well. Knead into ball.
Let rise until double in size(about one hour).
When ready, roll out to about 1/4 inch thick.
Spread melted butter* on top of rolled out dough.

*The melted butter is the butter listed as part of the dough half of the recipe. There is separate butter for the filling part.
Then sprinkle cinnamon mixture as follows:

1/4 cup butter, softened
1 cup brown sugar
3T cinnamon

Don't cheat and use cheap cinnamon.
I use Korintje Cinnamon, that I buy in bulk. I know this is why everyone thinks these are to die for! Sometimes it is available in bulk form in organic stores or nutrition centers.
Spread butter over dough evenly.
Sprinkle sugar and cinnamon mixture.
Roll dough up.
Slice into about 1 inch slices.
Place on a greased pan.
Bake 10 minutes at 400

(The rolls can rise for an hour after they are cut and then placed into the preheated oven.)
Icing:

1/2 c butter
1 1/2 cup powdered sugar
1 oz. Cream cheese
2T whipping cream (milk works icing wont be as fluffy)
1 tsp. vanilla extract
pinch of salt
Beat until fluffy.
When rolls are hot spread lots of icing on them
Tip:
The dough can be made the night before needed. Skip the final rising step. Let rise overnight in the refrigerator. In the morning bake.

They do taste better if you let rise and then bake. They are lighter. If you use the overnight method, let dough stand and get close to room temp, but not necessary.