Cinnamon Rolls II

Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl combine the milk mixture yeast white sugar salt eggs and 2 cups flour; stir well to combine. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl stir together the cinnamon and brown sugar. Spread each piece with half of the butter half of the brown sugar and cinnamon mixture. Roll up dough using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled about 1 hour. Meanwhile preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown.

To make frosting; combine confectioner's sugar cream cheese butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.