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1
dissolve yeast and 1/4 cup of the sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy
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2
mix in eggs, butter, salt and the rest of the sugar.
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3
add flour and mix until well blended and the dough forms a ball.
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4
turn out onto a lightly floured surface and knead about 5-10 times.
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5
place in oiled bowl, cover and let rise in a warm place until doubled in size (about an hour).
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6
turn dough onto a lightly floured surface again, cover and let rest for 10 mins.
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7
meanwhile, in a small bowl, combine brown sugar and cinnamon.
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8
also, line cupcake pan (with 24 cups) with liners and lightly spray over them with cooking spray.
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9
roll dough into a 12x22 inch rectangle.
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10
spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.
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11
roll up dough and cut into 24 rolls.
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12
if you don't have a pastry cutter to do this, you can use dental floss.
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13
place each roll in a cupcake liner.
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14
you may have to unroll and reroll each roll to fit in tin.
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15
cover and let rise until nearly doubled (~30 minutes) .
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16
alternatively, allow to rise overnight in fridge.
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17
meanwhile preheat oven to 400 F
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18
bake rolls for about 10-12 minutes or until golden brown.
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19
let rolls cool.
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20
while cooling, you can make the frosting.
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21
mix cream cheese and rest of butter (2/3 cup) using widow attachment of a mixer.
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22
slowly add powdered sugar until desired consistancy is reached
