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1
For the rolls, dissolve the yeast in the warm milk in a large bowl.
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2
Add the sugar, butter, salt, eggs, and flour, and mix well.
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3
Knead the dough into a large ball, using your hands dusted lightly with flour.
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4
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
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5
Roll the dough out on a lightly floured surface.
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6
Roll the dough until it is approximately 21 inches long and 16 inches wide.
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7
It should be about 1/4 inch thick.
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8
Preheat oven to 400F (200C).
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9
For the filling combine the brown sugar and cinnamon in a small bowl.
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10
Spread the softened butter evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface.
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11
Working carefully from the top (a 21 inch side) roll the dough down to the bottom edge.
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12
Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
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13
Bake for 10 minutes or until light brown on top.
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14
While the rolls bake, combine the icing ingredients.
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15
Beat well with an electric mixer until fluffy.
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16
When the rolls come out of the oven, coat each generously with icing.
