ROLLS
Dough:
¾ cup (1½ sticks) unsalted butter
1 cup milk
¾ cup plus 1 teaspoon sugar
1¼ teaspoons salt
3 ¼-ounce envelopes (7½ teaspoons) active dry yeast
½ cup warm water
5 large eggs
8½ to 9½ cups all-purpose flour
Filling:
5 cups firmly packed brown sugar
1¼ cups (2½ sticks) unsalted butter
3 tablespoons ground cinnamon
Frosting:
½ pound cream cheese, softened
¼ cup whipping cream, approximately
1 teaspoon vanilla extract
3 to 4 cups confectioners’ sugar, sifted
For the dough, heat the butter with the milk, ¾ cup of the sugar, and the salt in a small saucepan until the butter is melted. Set aside to cool. In a large mixing bowl, sprinkle the yeast over the warm water, add the remaining teaspoon sugar, stir, and set aside for 10 minutes, until the mixture is bubbly. A
