Frosted Cinnamon Rolls

1. Sometimes I make treats for myself to eat.

2. Sometimes I make treats for my family, because they're special to me.

3. Sometimes I make treats to give away--to say thank you, or I care about you, or have a great day, to someone I think is fabulous.

Tonight I made cinnamon rolls for reason number three. It felt good. But I need closure.

These are unbaked, obviously. I never actually got to bake them. I mixed these puppies up and put them together with all the care and love I could muster, and sent them off into the wide world, into the hands of a special friend. I'm sure they're in a good place.

Frosted Cinnamon Rolls

adapted from Country Woman

Ingredients:

1 package (1/4 ounce) active dry yeast

1 cup warm milk (110-115 degrees)

1/2 cup sugar

1/3 cup butter, melted

2 eggs

1 teaspoon salt

4 to 4-1/2 cups all-purpose flour

FILLING:

1/4 cup butter, melted

1/2 cup packed brown sugar

1 Tablespoon ground cinnamon

FROSTING:

1/2 cup butter, softened

1-1/2 cups confectioners' sugar

1/4 cup cream cheese, softened

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into an 11-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each into eight slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until nearly doubled, about 1 hour.

Bake at 350 degrees for 20-25 minutes or until golden brown. Cool in pans on wire racks. In a small bowl, combine frosting ingredients until smooth. Frost rolls. Store in the refrigerator. Yield: 16 rolls