Rich cinnamon rolls

Another recipe book mark.
Cinnamon rolls

I've been making a version nearly identical to these for many years. They are very rich and have a very strong cinnamon flavor, similar to a mall brand.

Dough:
1 cup warm milk (110 degrees F / 45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling: 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened Frosting: 3 ounces cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt

Make dough and let rise.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. Combine brown sugar and cinnamon. Roll dough into a 16x20 inch rectangle. Spread dough with 1/3 cup butter and sprinkle with sugar/cinnamon mixture. Roll up dough and cut into 12 18 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together Frosting ingredients. Spread frosting on warm rolls before serving.

Notes: The second rise doesn't seem to be necessary. I think the butter helps leaven the dough during baking as much as the yeast. I've tried mixing the butter into the filling instead of buttering the dough. It is a little hard to spread evenly but it is a little less messy. It takes longer than 15 minutes for my oven. You might want to double the frosting recipe, and you can use 1/3 less cream cheese. (The original recipe used 1 oz of cream cheese and 3/4 cup powdered sugar, a pinch of salt with 1/4 cup butter and 1/2 t vanilla. I think I like this version better.) I have cut 24 rolls out for smaller servings. 12 rolls makes a very loose packing. I found my original recipe which called for cutting 18 rolls and that makes a better fit than 12.  A layout of 3x6 doesn't work well for 18 in a 9x13 inch pan, it turns into 3 rows of 4 and 2 rows of 3 so cutting them is a little awkward.  24 allows a 4x6 layout that makes for a very tight fit. 20 rolls in a 4x5 might work a bit better. My rolls tend to end up irregular anyway, so I haven't worried about getting regular rows. I've replaced half the sugar in the dough with Spenda and use Neuchatel in place of cream cheese to help minimize the calories, but it's probably a drop in the bucket.