Buttermilk Cinnamon Rolls

Dough:
1 c. warm buttermilk or milk (110°)
2 eggs, room temperature
1/3 c. margarine, melted
4-1/2 c. bread flour
1 t. salt
1/2 c. white sugar
2-1/4 t. bread machine yeast
Filling:
1 c. brown sugar, packed
2 T. and 1-1/2 t. ground cinnamon
1/3 c. butter, softened
 

Frosting

3 oz. pkg. cream cheese, softened
1/4 c. butter, softened
1-1/2 c. powdered sugar
1/2 t. vanilla extract
1/8 t. salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21" rectangle. Spread dough with 1/3 c. butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 10-12 rolls. Place rolls in a lightly greased 9x13" baking pan. Cover and let rise until nearly doubled, about 30 minutes (or if you are going to bake the following morning, just cover and put in the fridge). Meanwhile, preheat oven to 400°.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.

Makes 10-12 servings