I got this recipe from my friend, Debbie Lindstrom. She is an AMAZING cook/baker. She shared these on a moms email loop/group I have been a part of for about 10 years now. when I first made these, they were gobbled up in a nanosecond. I had to make another batch and then another....so, I figured out real quick that if I quadrupled the recipe, I could have enough for our family to get SICK of them and also have some to share. I ALWAYS give some away when I make these or just plan on the family having them when there is a need for me to make them for someone. I have even sold them, they are THAT good!!!! they freeze very well. Microwaved they are delish or what I like to do if serving them for breakfast, is cook them just until the yeast is cooked...pull them out and save for that morning....put them back in to finish baking and then frost while hot. One batch makes 2 dz, so I end up with about 8 dz cinnamon rolls....talk about yum!!! I usually put as many as I can get onto my sheet pans and if I am taking them to others, put them in disposable pans. I have taken these to neighbors, friends, enemies ;).....they are easy to make for a crowd.....and always welcomed!!! ENJOY!!! Cinnamon Rolls

1 tbsp. yeast
1 tsp.. salt
1 c. warm milk
2 eggs
1/3 c. sugar
4 c. flour
1/2 c. melted butter

Dissolve yeast in milk. Add the rest of the ingredients and mix well. Knead into a ball. Let rise until double in size. When ready, roll out to about 1/4 inch thick. Spread with filling below:

1/4 c. butter, softened
3 tbsp cinnamon
1 c. brown sugar

Spread butter on dough evenly, Sprinkle sugar and cinnamon over dough evenly. Roll dough up. Slice into 1 inch slices. Place on a greased pan. Let rise again. Bake 10 minutes @ 400.

Icing for Cinnamon Rolls

1/2 c. butter, softened
2 tbsp whipping cream
1 1/2 c. powdered sugar
1 tsp. vanilla
1 oz cream cheese
pinch of salt

Beat until fluffy. When rolls are hot, spread on top.

linked up with steadymom and chatting at the sky and so much shouting so much laughter and sweet shot tuesday