Cinnamon Rolls

I have been craving warm homemade cinnamon rolls for a while now. I finally got around to it. I last made this recipe while up at my parents' house in Washington. My dad wanted to take cinnamon rolls into his office to thank everyone for their kindness towards are family so I stayed up all night making these. They were hot and ready in the morning. These are really quite easy to make they just take a LONG time because of all the rising. Both times I've made this recipe it has taken the full time to rise. But they are worth the wait. This recipe comes from Melanie at http://sisterscafe.blogspot.com.

Cinnamon Rolls

2 cups milk
2 cubes butter (1 cup)
2 pkgs yeast (4 1/2 tsp)
1/3 cup warm water
1 1/3 cup sugar
1 tsp salt
4 beaten eggs
8 cups flour

Filling: 1 cube softened butter, brown sugar and cinnamon

Heat milk and 2 cubes of butter in saucepan until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 cups sugar, 1 tsp salt and 4 beaten eggs. Add 4 cups flour and mix. Gradually add 4 additional cups of flour. If you don't have a Bosch or Kitchen Aid (like me) you can mix this all by hand. Dough should be firm but sticky. Cover with cloth and allow to rise until nearly double in size (about 2 hours). Divide dough in half and empty onto floured surface and knead a little. Roll dough into a large rectangle, about 1/2 inch thick. To this half of dough, spread 1/2 cube of softened butter, completely covering dough. Then generously sprinkle brown sugar over entire piece of dough. Then a layer of cinnamon - be generous. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with parchment paper. Do same thing to second half of dough. Cover with lightly sprayed plastic wrap and allow to rise until double in size (2 to 5 hours). Bake at 350 for 10-15 minutes, until barely browned. Remove from oven and let sit for 5 minutes. Drizzle with glaze while still warm. Makes 2-4 dozen, depending on size.

Butter Cream Glaze

1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream (I heat about 1 cup, but you may not use it all.)

Add all ingredients together, adding milk gradually to reach desired consistency. It should be thinner than regular icing.