Cinnamon Rolls

from Tonya Ferrin

2 1/2 cups hot water
1/2 cup butter, softened
2 tsp. salt
2 eggs
1/2 cup powdered milk
1/2 cup sugar
2 T. yeast
6 cups flour (more or less)

2 pounds brown sugar
2-3 tsp. cinnamon
1 1/2 cups butter
1 1/4 cups pecans, chopped (optional)

1 8-ounce package cream cheese
1 tsp. vanilla
2 pounds powdered sugar
1/4-1/2 cup milk

1. Add hot water into mixing bowl with kneading hooks. Add (in this order): powdered milk, butter, eggs, sugar, salt, 4 cups flour, and yeast. Beat for a few minutes.
2. Add an additional 2 cups flour. Slowly add flour until dough slightly pulls away from bowl (want as sticky as possible, while still handleable).
3. Turn on high and knead for 5 minutes. Transfer to a large bowl that has been coated with pam. Cover and let rise until doubles in size (about 20-30 minutes).

***While dough is rising, prepare filling***
4. in a quart size pan, add brown sugar, butter and cinnamon. Melt and stir. Add pecans if desired. Keep warm on low heat to maintain spreadability.
5. Roll out half of the dough at a time on a floured board. Roll into a rectangle, spread with half the filling, and roll. Slice into approximately 1" portions.
6. Arrange in pan and allow to rise until double in size. Bake for 18-20 minutes at 375*
7. While baking make the icing. In a mixer combine cream cheese, powdered sugar, vanilla, and 1/4 cup milk. Add enough milk to make the icing easy to spread.
8. Let cinnamon rolls cool for 5 minutes before icing.