Best Cinnamon Rolls EVER

Dough (see below for frosting ingredients)

2 1/2 c warm water
2 T yeast
4 eggs
1/2 c sugar
1 c semi-melted butter
7 1/2 c flour2 tsp salt
1 small box of vanilla instant pudding


Filling

1/2 c melted butter
3 T cinnamon
2/3 c brown sugar
(to be honest, I just eyeballed the sugar and cinnamon, sprinkeling them both evenly over the dough, so have a lot of sugar and cinnamon on hand)


Dissolve yeast in warm water. In a large bowl (I use my Kitchenaid) put eggs, sugar, and 1 cup butter. Mix and then add yeast/water mixture. Add salt, then add flour and pudding gradually. Once ingredients are incorporated, mix on low speed (knead) with the dough hook for about 5 minutes. Cover and let rise for 20 minutes.


Working with half the dough at a time, roll out on a generously floured surface into a large rectangle. This dough is really sticky, so have plenty of flour on hand to sprinkle! Pour half the melted butter (1/4 c) onto the rectangle. I spread it all around with my hands. Mix brown sugar with cinnamon; sprinkle 1/2 the mixture evenly over the buttered dough. Working back & forth across the long side, roll up the rectangle (I do it towards me) and make sure to keep it tight.


When it's all rolled up, squeeze the roll along to make it an even thickness throughout. I get 16 cinnamon rolls out of half the dough; you can make more or less depending on how big you want them. 16 is easy to divide... four sections of four... so using a very sharp knife, cut the long roll into 16 equal pieces. Put them on a greased baking sheet. Give them each a little smash with the palm of your, hand to make sure they bake evenly. Repeat entire process with the other half of the dough, so you'll end up with 32 cinnamon rolls.


Allow to rest/rise, covered, for 25 minutes, mine took a little longer to rise, it was a cool day yesterday. Then bake at 350 for 15-18 minutes; just until the edges barely show a little color.


While they're baking, prepare your frosting:


4 oz (half a brick) cream cheese, softened
1/4 c butter, softened
3 T milk
1 tsp vanilla
powdered sugar... I'm not sure how much so just have plenty on hand


Cream the butter & cream cheese together with a hand mixer; add milk & vanilla, then add as much powdered sugar as necessary for the consistency you want. I like mine a little runny, like a thick glaze. You'll probably need at least 4 cups of powdered sugar; if the frosting becomes too thick just add a tiny bit more milk.


Frost the cinnamon rolls when they've been out of the oven about 5 minutes.