Ingredients

• 1 package (1/4 ounce) active dry yeast

• 1 cup warm whole milk (110° to 115°)

• 1/2 cup sugar

• 1/3 cup butter, melted

• 2 large eggs, room temperature

• 1 teaspoon salt

• 4 to 4-1/2 cups all-purpose flour

• FILLING:

• 3/4 cup packed brown sugar

• 2 tablespoons ground cinnamon

• 1/4 cup butter, melted, divided

• FROSTING:

• 1/2 cup butter, softened

• 1/4 cup cream cheese, softened

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon salt

• 1-1/2 cups confectioners' sugar

Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

• Bake until golden brown, 20-25 minutes. Cool on wire racks.

• For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

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