Recipe(tried): Monster Cinnamon Rolls with Cream Cheese Frosting (makes 12 rolls, two 13x9-inch pans)

MONSTER CINNAMON ROLLS

1/4 cup unsalted butter (1 1/2 sticks)
1 cup milk
3/4 cup plus 1 tsp sugar, divided use
1 1/4 teaspoons salt
3 envelopes active dry yeast (7 1/2 tsp)
1/2 cup warm water
5 large eggs
8 1/2 to 9 1/2 cups flour
Cream Cheese Frosting (recipe follows)

Heat the butter with the milk, 1/4 cup of the sugar and the salt in a small saucepan until the butter is melted. Set aside to cool.

In a large mixing bowl, sprinkle the yeast over the 1/2 cup warm water, add the remaining teaspoon sugar, stir and set aside for 10 minutes, until the mixture is bubbly.

Add the lukewarm milk mixture and the eggs to the yeast mixture and beat until well combined. Add the flour a cup at a time, stirring and using enough flour to form a stiff dough.

Turn out on a floured board knead until smooth and satiny, approximately 10 minutes. (Or place in the bowl of an electric mixer and knead with a dough hook until the dough cleans the sides of the bowl, approximately 5 minutes.)

Place the dough in a very large buttered bowl, turn to butter the top, and allow to rise, covered loosely with a kitchen towel, in a warm place until doubled in bulk, approximately 1 hour.

Butter two 13x9-inch glass baking dishes.

Punch the dough down and roll out to a large rectangle, 24x36-inches. Spread the Brown Sugar and Cinnamon Filling evenly over the surface of the dough. Roll up lengthwise and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish.

Cover loosely with a kitchen towel and allow to rise until doubled in bulk, about 1 hour.

Preheat the oven to 350 degrees F.

Bake the rolls for about 20-30 minutes or until puffed and browned. Cool to room temperature on racks.

Frost the cooled rolls and serve immediately.

BROWN SUGAR AND CINNAMON FILLING

5 cups firmly packed brown sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
3 tablespoons ground cinnamon

Beat together the brown sugar, butter and cinnamon until well combined.

CREAM CHEESE FROSTING

1 (8 oz) pkg cream cheese, softened
1/4 cup heavy (whipping) cream (approximately)
1 teaspoon vanilla
3 to 4 cups confectioner's sugar, sifted

Beat the cream cheese, heavy cream and vanilla until well combined. Add the confectioner's sugar and beat until smooth and soft, not stiff.

Makes 12 cinnamon rolls
Adapted from source: The Last Suppers by Diane Mott Davidson