Source  Mel's Kitchen Cafe

Recipe Added:  10/26/2014 

1. Heat milk in a medium saucepan until scalding (remove from heat when it starts steaming and bubbles form). Pour milk into bowl of a stand mixer fitted with dough hook. Add butter, sugar, and salt. Mix until butter is melted. Cool until warm but not hot (120). Add yeast and eggs and mix until combined.

2. Gradually add flour. The exact amount will depend on temperature, humidity and how flour is measured (12 1/2 cups). Dough should be soft and slightly sticky. Let it knead for 2-3 minutes. Transfer dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise until doubled. (With instant yeast, about 1 hour.)

3. Divide dough in half. Roll or pat each portion into 18x12 rectangle. Spread one stick of softened butter over each rectangle. Stir together brown sugar and cinnamon and sprinkle half over each rectangle. Press topping into butter. Starting with long end, roll up dough as tightly as possible, pinching seam lightly to seal. Using serrated knife or bench scraper, cut roll in half, then each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls. Repeat with other roll - 24 cinnamon rolls total.

4. Place rolls evenly spaced on sprayed or lines large, rimmed baking sheet (3 across, 4 down). Tuck ends under cinnamon roll. Cover pan with lightly greased plastic wrap and let rolls rise until double. Preheat oven to 350F. Bake 18-22 minutes until very slightly golden on top. Cool rolls almost completely in pan before frosting.

5. In a large bowl, whip cream cheese and butter. Add vanilla, maple and salt and mix until combined. Slowly add 1 cup at a time of powdered sugar and mix until thick and creamy. Add cream or milk a spoonful at a time until frosting is smooth and desired consistency. Spread cinnamon rolls with frosting.

6. To freeze, once cinnamon rolls are completely cooled, with spatula, transfer a single cinnamon roll to a quart-sized Ziploc bag. Seal bag with as little air inside as possible and freeze for up to a month. To reheat, remove roll from bag and warm on a plate in the microwave for 1-2 minutes.

Welcome to Baking Heaven! These rolls are very large, soft, and complete perfection. Completely, utterly delicious.
To use active dry yeast instead of instant, use 2 1/2 tablespoons dissolved in 1/2 cup water with a pinch of sugar. If so, more flour may be needed. May use 2% milk, but rolls will not be as tender.

1. http://www.melskitchencafe.com/perfect-cinnamon-rolls/

2. http://www.tasteofhome.com/recipes/cinnamon-crescent-rolls