Dough: Heat the butter with the milk, 1/4 cup of the sugar and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir and set aside for 10 minutes, until the mixture is bubbly. Add the lukewarm milk mixture and the eggs and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough. Turn out on a floured boardl; knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour. Punch the dough down and roll out to a large rectangle, 24x36". Butter two 9x13" glass baking dishes. Filling: Beat together the brown sugar, butter and cinnamon until well combined. Spread evenly over the surface of the dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each buttered dish. Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour. Preheat the oven to 350?. Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks. Frosting: , beat the cream cheese, cream and vanilla until well combined. Add the confectioners sugar and beat until smooth and soft, not stiff. Frost the rolls and serve immediately. This makes 12 Large rolls. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 13:29:23 -0400 From: bobbi744@sojourn.com (Roberta Banghart) NOTES : MCformatting by bobbi744@sojourn.com. Sojourn Systems Ltd.