Cinnabon Classic Copycat

Dough: 

1 pkg yeast

1 c. warm milk

1/2 c. sugar

1/3 c. margarine

1 t salt

2 eggs

4 c. flour

Filling: 

1 c. packed brown sugar

2 1/2 T cinnamon

1-2 T flour

1/3 c. margarine softened

Icing: 

1/8 t. salt

1/4 c. cream cheese

1/2 t. vanilla

1 1/2 c. powdered sugar

8 T. margarine

Dissolve yeast into warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour. Mix well. Knead dough into a large ball, using hands lightly dusted with flour. Put into a large bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.

 Roll the dough out onto a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. Should be approximately 1/4 inch thick. Preheat the oven to 400 Degrees. To make the filling combing the brown sugar and cinnamon in a bowl with 1-2 T of flour (The flour keeps the center of the cinnamon rolls from rising up out of themselves while cooking). Spread softened margarine over the surface of the dough and sprinkle with the brown sugar cinnamon mixture.

 Carefully roll dough down to the bottom edge. Cut the dough into 1 3/4 inch slices and place in lightly greased baking pan (13x9). Bake for 10 minutes or until golden brown. While the rolls are baking, combine the icing ingredients. Beat with a mixture until fluffy. Spread over warm rolls.