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["Melt the butter in the milk while it warms then add it to 2 cups of the flour and 1/2 cup sugar in a bowl. Mix in the eggs and 1 teaspoon salt, then add the yeast and 2 additional cups flour. The mixture usually comes together and seems too wet, but I only add enough flour to get it out of the bowl and knead it about 5 minutes on a floured towel. Wipe the bowl with the butter wrapper and then form the dough into a ball. Coat it with butter in the bowl and let it rest in a warm space about 2 hours covered with that floury towel.", "Punch it down and roll it out into about 12"" x 20"" rectangle", "Mix the following:", "1/3 cup butter (room temp)", "1 cup brown sugar", "2 teaspoons cinnamon", "The remaining 1/3 cup flour (helps keep filling in place)", "Spread the brown sugar mixture over the rolled out dough. Then roll the rectangle up and slice into 8-15 rolls. Thickness depends on how thick you like them I tend to like 'em thin.", "Wipe butter wrappers on a baking pan to coat and then sprinkle the pan with whatever cinnamon/sugar flour fell out during cutting. Place the rolls on the pan leaving room to swell while they bake. Place into a 375 degree oven. Bake for about 20 minutes rotating pan halfway through.", "For the icing:", "1/4 cup cream cheese", "2 cups powdered sugar", "1 t vanilla extract", "1 t salt", "1/2 cup butter (softened) room temp!", "Whip the icing ingredients together and ice rolls when they are warm and let it drip into the crevices."]
