Dot Foshee's Cinnamon Rolls

This recipe was passed down from my grandmother. She made the best, softest cinnamon rolls I ever tasted. Sometimes I use green raisins and chopped pecans as well. If you omit the sugar from the bread recipe, you will have delicious dinner rolls!

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 3 1⁄2 cups bread flour
• 1  teaspoon salt
• 1⁄2 ounce active dry yeast (i use fast acting for bread machines)
• 1⁄2 cup margarine
• 1 1⁄2 cups milk
• 2  eggs, beaten
• 1⁄2 cup sugar
• 1  cup brown sugar, packed
• 2 1⁄2 tablespoons ground cinnamon
• 1⁄3 cup butter, softened
• 3  ounces cream cheese
• 1⁄4 cup butter
• 1 1⁄2 cups confectioners' sugar
• 1⁄8 teaspoon salt
• 1  teaspoon vanilla

Directions

1. Add all dry ingredients to large bowl of food processor or mixer with dough hook. Mix well.
2. Melt stick of margarine in sauce pan and add milk, heat till candy thermometer reaches 115-120 degrees. Add beaten eggs to milk mixture. Now add milk mixture to dry ingredients and mix until smooth. Put in stainless steel bowl and cover with dinner plate. Allow to rise until doubled in size. Roll out into square on mat or waxed paper. Spread 1/3 c softed butter all over rolled dough. Mix cinnamon and brown sugar together and sprinkle all over dough. Now roll dough towards you and slice into 2 inches slices. Place in lightly greased 11X13 in pan. Cook on 400 degrees for 15 minutes or until lightly browned In the meantime, beat together cream cheese, confectioners sugar, vanilla extract, 1/4 c butter and salt until creamy. Spread over warm cinnamon rolls.