+dough:
° 1 cup warm milk (not hot)
° 1 tablespoon instant yeast
° 2 tablespoons of sugar
° 1 teaspoon salt
° 3 tablespoons soft butter
° 2 small eggs
° 3 cups of flour
+filling:
° Half a cup of melted butter
° 1 cup brown sugar
° 2 tablespoons cinnamon
+Glaze:
° 4 to 8 ounces soft cream cheese
° Half a cup of butter
° 1½ cups powdered sugar
° Half a teaspoon of vanilla
° 2 tablespoons milk
* Directions :
Using the dough hook in a mixer, mix the warm milk, yeast, sugar, salt, butter and eggs over low heat.
Add flour slowly.
Once the flour is incorporated, turn the mixer to medium speed.
Add more flour if needed. The dough must be soft and sticky, but pull it away from side of the bowl.
Transfer the dough to a large, lightly oiled mixing bowl, cover and let rise for an hour.
Grease a 9 x 13 baking tray.
Rolling out dough into a 12″ x 18″ rectangle.
Grease dough with half a cup of melt butter from the filling.
In a bowl, mix brown sugar & cinnamon.
Sprinkling mixture on buttered dough.
Rolling up tightly lengthwise to making one long roll.
Using floss to cutting dough into 12 (1-inch) tranches .
Placing slices in a greased skillet.
Covering and leave it rise for 45 minutes.
Preheat oven 325 degrees.
Baking rolls for 20-30 minutes (The time depends on the temperature in the oven and even the degree of baking.) After taking the muffins out of the oven, mix the frosting ingredients together.Add more milk to get the consistency you want.Freeze the muffins while hot and serve.Store leftovers in an airtight container for up to 4 days.
Who's Hungry-You Need to Eat 