Cinnamon Buns & Cream Cheese Frosting

This is a recipe that is modified from Taste of Home's annual best recipe cookbook (that Hannah gave me at my wedding shower - and remains one of my favorite cookbooks). If you all have never read a TOH cookbook or magazine, you are missing out.  It is probably the greatest cooking magazine because all the recipes are sent in from the readers and they are all tested out.  Sure, there are some duds in the mix, but for the most part, I usually like the majority of the recipes.

cinnamon buns (makes a lot - I usually half or quarter this recipe - what do I mean by a lot? It can fill 4ish 13x9 pans, if you make the rolls big: 12 x 4 = 48, if you make them smaller, like me: 24 x 4 = 96)

11 to 12 c flour
3/4 c sugar
7 tsp yeast
3 tsp salt
3-1/2 c warm (105 - 115) water
1 cup oil or applesauce
3 eggs

Combine 8 cups of flour and the next 3 ingredients. Mix a few times in your mixer. Add the warm water while still mixing.  Most of the time I add the applesauce to the water before I add it because I heat the water too much and the applesauce will cool it down a bit. Lastly, add the egg. Mix well with paddle.  Add another 2 - 4 cups of flour.  Tend towards the side of caution with yeast dough, leave it a bit wet if you have any doubts. Cover with wet towel; let rise 1 hour (funny comment here: I had always let this rise for 45 minutes to an hour. Well, I just read the directions and it only tells you to let it rest for 15 min).

Punch the dough down.  Divide into 4 sections (or 1 or 2 if you are halfing or quartering this). Let rest a few minutes. Roll each section out (one at a time).  I have this big cookie sheet with edges that I like to use (it is about 24 x 16).  It contains the flour so that I don't have the scrap and bunch of flour off my counter after I am finished.

Filling:
1/2 c. melted butter
1 c sugar
2 T cinnamon
optional: 1 c pecans
optional: 1 c raisins

Spread 2T of melted butter on each of the rolled out sections. Mix 1/4 c sugar and 1.5 tsp cinnamon together.  Sprinkle cinnamon sugar over the melted butter.  Sprinkle with raisins and nuts, if desired. 

Roll the dough up (make the roll shorter if you want fewer, but bigger rolls, roll it up the long side if you want more, smaller rolls). Slice the rolls. I think I make them about an inch thick... maybe more... maybe less depending on how I am feeling.  They all taste good.  You just have to watch how long you cook them depending on how you cut them.  Place in a pan with edges. Cover with damp towel.  Let rise 15 - 30 minutes or so.  Or you can place them in the frig and let them rise overnight... If you are planning on doing this I suggest decreasing the yeast by at least half.

Place in preheated oven at 425 for 10 - 18 minutes (depending on the size).  Cool slightly.  Frost.

Frosting:
I eat this icing by the spoonful with a nice tall glass of milk.  This is how much I make for a half batch.  I would double this recipe if you are going to make the whole batch.  I have never made the whole batch.
1 package cream cheese
1/4 c. butter
3 - 3-1/2 c powdered sugar
1.5 tsp vanilla
2 - 5 T cream, milk, half and half, water...etc.

Enjoy.