Cinnamon rolls

Sweet Dough
fillings
½ c butter room temp butter, brown sugar, cinnamon
1 C sugar nuts and raisins optional
2 c warm milk
2 pkg or 2 heaping T yeast
1 T sugar
2 eggs room temp
1 t salt
6-7 c flour

Place butter and sugar in a bowl. Pour warm milk over it and let it stand while you mix yeast with ½ c warm water and 1 T sugar. Let stand 5 minutes. Add beaten eggs and yeast to other mixture. Add salt and flour. Mix and kneed till flour is absorbed. Dough should be very soft, but not too sticky to the handle. Put in pan sprayed bowl, cover and let rise for one hour or until double. Roll out till ¼ “think. Spread with softened butter. Cover butter with brown sugar and cinnamon. Raisins and nuts can also be added at this point. Roll into log and cut into 1- 1 ½ inch slices (the best way to do this is with dental floss.)
Place on backing sheet and let rise again until double. Bake 350 for 20 minutes or until light brown. Frost.

Frosting.

4 oz cream cheese room temp.
¼ c butter room temp
1 ½ c pd sugar
½ tsp vanilla
1 ½ tsp milk

Cream together until smooth.