Ingredients:

• 2 packages of instant dry yeast (4 1/2 teaspoons)
• 3/4 cup warm water (105-115 degrees)
• 2 tablespoons sugar
• 2 cups of whole milk
• 1 stick of butter (8 tablespoons)
• 4 eggs, beaten
• 1 teaspoon salt
• 1/2 cup sugar
• 9 cups all purpose flour or bread flour if you have it
• For the filling:
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 1/2 sticks of butter (12 tablespoons), melted
• 3 1/2 tablespoons of cinnamon
• For the frosting:
• 1 stick of butter (8 tablespoons), at room temperature
• 8 ounces of cream cheese
• 2 1/2 cups powder sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon of salt
• splash of heavy cream

Instructions:

1. 1. Add the warm water to a large mixing bowl, stir in 2 tablespoons sugar and yeast. Allow the mixture to sit 10-15 minutes while you prepare the milk. The mixture should foam up and be bubbly.
   2. Heat the milk to just below a boil, then stir in 1 stick of butter, allowing it to melt. Sit aside to cool to warm.
   3. Stir in the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
   4. Add half of the flour to the bowl, use a large spoon and combine. Add in the remaining flour (up to 8 cups) and stir. With an electric mixer with dough hook beat until the dough is soft and springy, about 6 minutes. If the mixture is still sticky , add up to another cup of flour to the dough. The dough should be tacky but not sticky but should not coat you finger when you touch it.
   5. Place dough in a greased bowl, cover the bowl and sit in the oven on the proof setting or sit in a warm place to rise for 40 minutes to and hour. The dough should double in size.
   6. Punch dough down and turn it out onto a floured surface. Roll the dough out into a rectangle about 12 x 24 inches. In a small bowl whisk together the sugars and the cinnamon. Pour melted butter over the top of the dough rectangle, spreading the butter evenly, sprinkle the sugar and cinnamon evenly over the top of the butter. Roll the rectangle into a tight log and then cut into 24 pieces using a serrated knife. Place the slices into 2 - 9x13 pans that has been sprayed with non-stick cooking spray or lay them out individually on a baking sheet. Cover the rolls loosely with plastic wrap. Refrigerate the rolls overnight, for 8-12 hours. Sit the butter and cream cheese out to be at room temperature for the morning. This will help when making the frosting.
   7. In the morning, take the rolls out and allow them to rise in a warm place for 45 minutes or until puffed up.
   8. Preheat oven to 350 degrees. Place the rolls in the oven and bake 20 minutes or until tops are golden brown. I prefer to under bake the rolls slightly to keep the rolls nice and soft.

2. To make the frosting:

   Combine the cream and the butter in a bowl. Using an electric mixer, beat the cream cheese and butter on high speed until smooth and light. Beat in the powdered sugar, vanilla, salt and the cream. Frost them while they are warm and serve the rolls immediately