Cinnamon Rolls

Dough:

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 1/3 cup margarine, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/4 tsp active dry yeast
  

Filling:

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

Icing:

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

1. Preheat oven to 200 degrees. Mix together ingredients for dough; knead a couple of times to form a large ball. Turn off oven. Cover dough with damp towel and place in warm oven for about an hour, or until dough has doubled in size.
   
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon, and softened butter.
3. Roll dough into a 16x21 inch rectangle. Spread butter/cinnamon mixture over dough. Roll up dough like a jelly roll and, using dental floss, cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
4. Bake rolls in preheated oven until golden brown, about 20 to 25 minutes.
5. 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.

Original known as "Clone of a Cinnabon" from Allrecipes.com