Cinnabon Rolls

The Girl Who Ate Everything's Cinnabon Rolls
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted ( use butter )
4 cups flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)

Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing:
1/4 cup cream cheese (2 oz), softened
8 Tablespoons butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl and let rise in a warm place about 1 hour or until dough has doubled in size.

In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes.

Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread 1/2 the frosting on hot rolls then the rest after they have cooled down some.