4 3/4 to 5 1/4 cups all-purpose flour 2 1/4 tsp. yeast 1 cup milk 1/3 cup butter 1/3 cup granulated sugar 1/2 teaspoon salt 3 eggs 3/4 cup packed brown sugar 1/4 cup all-purpose flour 1 tablespoon ground cinnamon 1/3 cup butter 1 tablespoon half-and-half or light cream Put 2 1/4 C. flour in a bowl with the yeast and set aside. In a pot combine milk, butter, sugar and salt. Heat until the butter is melted and everything is warm. (Not too hot, you don't want to kill the yeast.) Pour milk mixture into bowl with flour and yeast. Add eggs. Stir in flour until you've got a nice dough. Cover and let rise about an hour, or until doubled. Punch the dough down and split into two even halves. Lay them on a floured surface and cover. Let rest for 10 minutes. Meanwhile, make the filling. Combine brown sugar, 1/4 C. flour, cinnamon and butter. Roll out your dough and put in filling. Then roll it up and cut into rolls. Place on greased pan. Cover and let rise for 30 minutes. (If you're making these in advance, at this point you can put them in the fridge for up to 24 hours. But they need to sit at room temperature for 30 minutes before being put in the oven.) Brush with heavy cream or milk right before going into the oven. As soon as cinnamon rolls are pulled out of oven, brush them with the milk again. Then frost with your favorite frosting. Enjoy! Bake @ 375 for 16-20 minutes
