1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. butter
1/2 c. warm water
2 pkg yeast (1 1/2 Tbsp)
2 eggs, beaten
4 1/2 c. unsifted flour
Scald milk, stir in sugar, salt, and butter; cool to lukewarm. Measure warm water in large warm bowl. Sprinkle in yeast; sit until dissolved. Stir in lukewarm milk mixutre, beaten eggs and half of the flour. Stirk in remaining flour to make a slightly stiff dough. Turn dough out on floured board, knead until smooth and elastic, about 10 minutes. Place dough in greased bow, turning to grease top. Cover; let rise until doubled (about one hour). Punch down, turn out onto lightly floured board and roll out VERY thinly into a long rectangle shape. Let dough rest a minute or two after each rolling so it relaxes, this makes it easier to get it super thin.
After dough is as thin as you want it, spread dough generously with softened butter. Sprinkle with cinnamon (lots, and use Penzey's if you can get it). Then sprinkle generously with brown sugar and roll tightly. Use a string to cut dough into 1" sections.
Cinnamon Roll Caramel
1 c. heavy cream
1/2 c. butter
1 1/2 c. brown sugar
1/2-3/4 c light corn syrup
Bring to a rolling boil for 2-4 minutes.
Cool a bit, then pour into the bottom of a circular pan. Place roll sections into caramel, leaving room between each (they'll expand quite a lot as dough raises again)
Bake at 350 for about 20 minutes- take out just as the edges start to brown a bit.
Cream Cheese Frosting:
1/2 block cream cheese, softened
1/4 c. butter, softened
powdered sugar (at least a pound)
1 tsp. vanilla
cream or half/half to thin frosting if it gets too thick
Mix cream cheese and butter together until smooth, then add powdered sugar 1/2 cup at a time until it tastes and feels right (Usually at least half a bag). Add cream if it gets too thick.
Notes: This seems to work best for me in a circle pan- if I use a 9x13, either the middle ones are not cooked enough or the edges get a little darker than I want. Also, if you can get ahold of GOOD cinnamon, that makes a huge difference. Penzey's blend is my favorite for this.