Cinnamon Rolls

In our house cinnamon rolls are only made about 3 times a year on very special occasions. This past weekend happened to one of those. I use my wonderful sister-in-law Adena's roll recipe. It is by far my favorite and also makes great dinner rolls. But, let's be honest, is there anything better than a hot, sticky cinnamon roll?!

Cinnamon Rolls

Dough
2 cups warm water
3/4 cup melted butter
3/4 cup sugar
1 T salt
3 eggs
1 1/2 T yeast
6-7 cups flour

Filling
1/2 cup butter softened
1 cup brown sugar
1 T cinnamon
1/2 Cup walnuts, chopped

Icing
1/2 cup butter softened
1 1/2 cups powdered sugar
1 oz cream cheese
1 t vanilla
pinch of salt

Dissolve yeast in water. Add the rest of the ingredients and two cups of the flour. Mix until smooth. Continue adding more of the flour until the dough holds together but is still sticky. Use this dough as sticky as you can handle. Knead until smooth. Let rise until double. Knock down and roll into a rectangle. Spread butter on dough and cover with brown sugar, cinnamon, and nuts. Roll the dough the short way so you have a long roll. Cut the cinnamon rolls with a piece of floss by sliding it under the roll and crossing the two ends and pulling. This will make about 24 or more rolls. Place rolls on a pan covered in parchment paper. Cover and let rise until they are puffy. Bake at 350 for 15-20 minutes or until they are light brown and cooked through. Spread icing on them while they are still hot. Serve warm.