Cinnamon Rolls

This is a recipe from Nancy Butterfield that has been slightly modified to make it even tastier.

Cinnamon Rolls
1 cube margarine (melted)
5 tsp. yeast in 1 1/2 cups warm water
1/2 cup milk
2 tsp. salt
2 eggs
1/2 cup sugar
3 cups flour

1. Beat above items vigorously with an electric mixer until smooth. Add 3 -4 cups flour and knead for 10 minutes until dough is well mixed and soft. Raise for 1 -2 hours or until dough doubles.
2. Roll dough out on floured surface until dough is about 1/4 inch thick. Spread dough with a thin layer of softened butter or margarine (1/4 - 1/2 cup). Next sprinkle about 1 cup brown sugar over the butter. Sprinkle with 1 - 2 Tb. cinnamon.
3. Roll dough up. Cut into 1 inch rolls (tip: use dental floss to cut so the cinnamon rolls maintain their shape). Place rolls on greased jelly-roll pan and let raise for 1 -2 hours or until doubled in size.

Bake at 350 degrees for about 15 minutes. Cool completely and frost with cream cheese frosting (recipe below).

Cream Cheese Frosting
8 oz. cream cheese, softened
1 cube margarine, softened
2+ cups powdered sugar
a little milk
1 1/2 tsp vanilla
1/2 tsp almond extract

Beat cream cheese and margarine until light and fluffy. Add powdered sugar, vanilla, almond extract, and a little milk. Mix until desired consistency.