3/4 cup butter
1 cup milk
3/4 cup sugar
1-1/4 teaspoons salt
1 teaspoon sugar
3 pkg. active dry yeast
1/2 cup warm water
5 large eggs
8-1/2 to 9-1/2 cups all-purpose flour

Filling:

5 cups firmly packed brown sugar
1-1/4 cups butter, softened
3 tablespoons cinnamon

Frosting:

1 (8 oz.) pkg. softened cream cheese
1/4 cup whipping cream
1 teaspoon vanilla
3 to 4 cups powdered sugar

Rolls:

Heat butter with milk, 3/4 cup sugar and salt in small pan until butter is melted. Set aside to cool.

In large mixing bowl, sprinkle yeast over the warm water; add remaining teaspoon sugar, stir and set aside for 10 minutes, until mixture is bubbly. Add lukewarm milk mixture and eggs and beat until well combined. Add flour, 1 cup at a time, stirring and using enough flour for stiff dough. Turn out on floured surface and knead until smooth and satiny, about 10 minutes. Place dough in very large buttered bowl; turn to butter top and let rise, covered loosely with kitchen towel, until double, about 1 hour.

Punch down and roll in large rectangle 24" x 36". Butter 2 large 9 x 13 glass baking dishes.


Filling:

Beat filling ingredients until well combined. Spread evenly over surface of dough. Roll up lengthwise and cut at 2" intervals to make 12 rolls. Place 6 rolls in each dish. Cover loosely with kitchen towel and let rise until double, about 1 hour.

Preheat oven to 350 deg. Bake about 20-30 minutes or until puffed and brown. Cool to room temperature on racks.


Frosting:

Beat cream cheese, whipping cream and vanilla together until well blended. Add powdered sugar and beat until smooth and soft, not stiff. Frost rolls and serve immediately.

Makes 12 monster rolls.