Copycat Cinnabon Cinnamon Rolls + Horses and Other Updates

Instructions

1. Combine 2 cups of the flour and yeast in a large mixing bowl - we used the bowl of our Kitchen Aid mixer. In a small saucepan, combine milk, butter, sugar and salt and cook over heat until the temperature reaches 120 degrees. The butter will be almost melted. Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds.
2. Add in remaining flour and combine. Switch to dough hook and continue to knead the dough until it is very smooth and elastic. This will take about 5-10 minutes. In a large bowl, pour a little oil. Shape dough into ball and place the ball of dough on top of oil, flip to coat. Cover bowl with plastic wrap and let dough rest for about 15 minutes.
3. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.
4. Roll the dough into a 18x21 inch rectangle. This can take a little work. Just be patient. Spread 1/3 cup butter on the dough and top with the brown sugar and cinnamon mixture.
5. Starting with the long side, roll up dough so you have an 18" log. Cut into 12 even rolls. We used a very sharp knife. You want to make sure not to crush the dough and don't flatten out the rolls as you cut. Cut gently.
6. Grease a 9x13 inch baking pan and place the rolls in the pan so that the cut sides are up. Cover rolls with plastic wrap and a kitchen towel and let rise in a warm place until nearly doubled, about 45 minutes.
7. Preheat oven to 400 degrees F. Bake rolls on the center rack about 15 minutes or until lightly browned.
8. While the rolls are baking, combine cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt with a mixer until fluffy. Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.