Frosted Cinnamon Rolls

 Cinnamon rolls

 *  1 package (1/4 ounce) active dry yeast
    * 1 cup warm milk (110° to 115°)
    * 1/2 cup sugar
    * 1/3 cup butter, melted
    * 2 eggs
    * 1 teaspoon salt
                                                        * 4 to 4-1/2 cups all-purpose flour
   

      FILLING:
    * 1/4 cup butter, melted
    * 3/4 cup packed brown sugar
    * 2 tablespoons ground cinnamon
    *

      CREAM CHEESE FROSTING:
    * 1/2 cup butter, softened
    * 1-1/2 cups confectioners' sugar
    * 1/4 cup cream cheese, softened
    * 1 teaspoon vanilla extract
    * 1/8 teaspoon salt

Directions

    * In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    * Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    * Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
    * Cut each into eight slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.
    * Bake at 350° for 20-25 minutes or until golden brown. Cool in pans on wire racks. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls.