Cinnabon Clones (Cinnamon Rolls)

• 1 cup warm milk (110 degrees)
• 2 1/2 teaspoons yeast
  
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 1 teaspoon salt
• 1/2 cup white sugar
• 4 1/2 cups flour

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

ICING:

• 1 (3 oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1 1/2 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

1. Dissolve the yeast in the warm milk in a large bowl. Mix in the white sugar, margarine, salt and eggs. Add flour and mix well.
2. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place for about 1 hour, or until doubled and size. After the dough has doubled in size turn it onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with cinnamon/sugar mix. Roll up dough and cut (with dental floss) into 12 rolls.
   
4. Place rolls in lightly greased 9x13 pan. Cover and let rise until doubled, about 3o minutes.
5. Preheat oven to 400. Bake rolls in preheated oven until golden brown - about 15 minutes.

ICING:
While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.