Mom's Giant Cinnamon Rolls

(one dozen of these babies made $150 at the ward auction for Baylie's girls camp)

I studied cinnamon rolls from everywhere, including sitting at the mall and watching Cinnabon make their's.  These were always the biggest auction item at our Woodridge 1 ward YM/YW auction. They would sometimes sell for as much as $14 each! Too funny, but really yummy ;-) .

8 to 81/2 c. bread flour

2 c. very warm water

1/4 c. powdered milk

2/3 c. sugar

1 tsp. salt

2 pkg. or 2 1/4 tsp. yeast

3 eggs, lightly beaten room temp.

1 c. butter, melted and cooled

Filling:

1 1/2 c. packed brown or dark brown sugar

1/2 c. butter

1 heaping tsp. cinnamon

Frosting:

1 stick butter, softened

4 c. sifted powdered sugar

3-5 Tblsp. milk

1 tsp. vanilla

3 oz. cream cheese, room temp

Wondra flour (Comes in a can - I use it to make gravy)

Combine 2 c. flour, water, sugar, salt and yeast in a large mixing bowl and mix. Add eggs and butter. Stir in flour till it forms a sticky ball and knead with mixer for about 10 min. Add more flour till dough just starts to form a ball that doesn't stick to the bowl. Let dough rise in warm place till double in size.

Punch dough down with fist. Turn dough out onto lightly floured surface and knead till air bubbles are out, 10-15 times. Divide dough in half and roll each half into a thin rectangular triangle.

For filling, combine brown sugar, butter and cinnamon in small bowl; stir well. Spread soften butter onto rectangle of dough leaving a 2-inch border along top long side. Generously spread with sugar-cinnamon mixture. Sprinkle with Wondra flour to prevent sugar mixture from leaking out. Press into dough with your hands. Starting at one end, start tightly rolling dough up into a long tube of dough. Play around with the tube a little to get it to approximately the size you want. Cut into slices with serrated knife. For big rolls I cut into 2 1/2 inch pieces.

Let rise till doubled.

Heat oven to 375 degrees. Bake until golden brown, about 20 minutes. Let cool slightly. For frosting, stir together butter and cream cheese. Add powdered sugar, milk and vanilla. Beat till smooth. Generously frost rolls while warm.

You can freeze unfrosted baked rolls up to 1 month in freezer bags. Thaw rolls and reheat. Frost while warm.