Cinnamon Rolls 

October 4 is national Cinnamon Roll day. But that would only give us one day to make these delicious bites of sweetness!  Cinnamon Rolls can be made anytime, any day of the week, month or year. This recipe is so good, that you'll want to make it often.

Ingredients

1 pkg. or 1 Tbs. yeast
1 Tbsp. sugar
1/3 c. warm water (110°-115°)
1 c. warm milk
6 Tbsp. butter or margarine, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
4 - 4 1/2 cups flour 

Filling 

6 Tbsp. margarine, softened or butter
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

Frosting

1 - 8 oz. pkg, cream cheese
2 c. powdered sugar
1/4 c. butter, softened
1/2 tsp. vanilla
pinch of salt

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow it to sit for 8 to 10 minutes to bloom and to make sure the yeast is active and alive.

Add milk, butter, 1/2 cup sugar and 2 cups flour. Beat until smooth. 

Add eggs, one at a time, beating well after each addition. 

Stir in remaining flour. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky yet.  Place the dough into a greased bowl. Cover and place in a warm location, so the dough can rise, until doubled in size.  

Lightly flour your countertop or cutting board. Remove dough from the bowl. Roll the dough out into a 24 x 12 inch rectangle, approximately 1/4 inch thick.  Spread the melted butter over the top.  Sprinkle with brown sugar, cinnamon, and raisins. Gently pat the sugar mixture into the dough, so it sticks. 

Roll up the dough jelly-roll fashion and cut into 12 - 2 inch slices. Place cut side down in a greased 9x13 inch pan. 

Place the pan in a warm location and allow it to rise until doubled in size. This takes about an hour or more. 

Place the rolls in the oven and then turn on the oven to 350°.  Bake for 20 to 25 minutes, or until golden brown.  Cool and frost with buttercream frosting while the rolls are still warm.