Rene's Cinnamon Rolls

For quite some time now, I've wanted to tackle cinnamon rolls.  Doug loves them.  His Grandma used to make them all the time.  So, I've been searching for a recipe.  I've found lots, as you can imagine.  I finally settled on two and decided to take what I liked from each.  Therefore, this is really my recipe.  (I've tried them twice.  Today was the second attempt.  They were very successful so I'm ready to tell you about them.

Ingredients

For the buns:
2 c milk
1/2 c sugar
1/2 c butter, melted
1 pkg active dry yeast
1 egg, beaten
For the filling:
1/2 c butter, softened
1 c sugar
cinnamon
For the icing:
1/4 c butter, softened
8 oz cream cheese, soften
1 1/2 c powdered sugar
1 T milk
1/4 t vanilla

1. Combine milk, sugar and butter.  Warm over medium heat (or in microwave) until hot but not boiling.  Let cool until lukewarm.
2. Sprinkle yeast on top of milk mixture and let it sit for one minute.
3. Stir in egg.
4. Add 4 to 5 cups of flour.  Dough should be very moist but not too moist to work with. (I start with 4 cups and add a little at a time.)
5. Knead dough into large ball, using your hands that have been lightly dusted with flour.
6. Put in a bowl, cover and let rise in a warm place until dough has doubled in size.
7. Take dough out of bowl and knead for about 1 minute
8. Roll out on lightly floured surface until about 1/4 inch thick.
9. Spread softened butter over dough.
10. Sprinkle sugar over butter.
11. Sprinkle cinnamon over sugar.  I use quite a bit but you can adjust to taste.
12. Starting from the edge closest to you, roll dough.  The roll needs to be fairly tight.
13. Cut the rolled dough into 1 to 1 1/2 inch slices.
14. Place rolls into buttered baking dish, about 1 to 2 inches apart.
15. Brush top of rolls with softened butter.
16. Let rolls rise until doubled in size.
17. Bake in 375 degree oven for 10 to 15 minutes.
18. While rolls are cooking, cream butter and cream cheese together.  Add powdered sugar, milk and vanilla.
19. Let rolls cool for 10 minutes before icing.