Cinnamon Rolls

4 large egg yolks (room temperature)

1 whole egg (room temperature)

1/4 cup sugar

6 tablespoons melted butter

3/4 cup buttermilk (room temperature)

3 1/4 cups flour, divided

1 package dry yeast (2 1/4 teaspoons)

Cinnamon-Sugar Filling:

1 cup packed brown sugar

1 tablespoon cinnamon

Pinch salt

1 1/2 tablespoons butter

Icing:

2 1/2 ounces cream cheese

3 tablespoons milk

1 1/2 cups powdered sugar

Cream together egg yolks, whole egg, sugar, melted butter and buttermilk. Add 2 cups flour, yeast and salt. Mix well. Gradually mix in 1 1/4 cups flour. Continue to mix at low speed 5 minutes.

Check dough to make sure it is soft but not sticky. Mix 5 more minutes. Turn dough onto floured surface and knead 30 seconds. Lightly oil large bowl and place dough in it. Rub oil lightly over surface of dough so it won’t dry out. Cover (so it is in the dark) and let it rise 2 to 2 1/2 hours.

Flour flat surface and shape dough into 12-by-18-inch rectangle. Brush top of dough with butter leaving 1/2 –inch border along top edge. Mix together ingredients for cinnamon-sugar filling. Sprinkle filling mixture and gently press it into dough. Roll dough into tight cylinder and pinch the seam. Squeeze to even thickness. Cut into 12 even rolls. Spray a 9-by-13-inch pan (glass if possible) and place the 12 rolls in it. Cover tightly with plastic wrap and refrigerate until ready to bake. Remove wrap and place in unheated oven over a pan of boiling water for 60 minutes. Remove rolls and pan of water. Preheat oven to 350 degrees. Bake rolls 25 to 30 minutes. Cool slightly. Combine icing ingredients; spread over rolls. Makes 1 dozen.