Cinnabon Cinnamon Rolls

Rolls:
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened

Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt

For the rolls, dissolve yeast in warm milk in a large bowl.

Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.

Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

Preheat oven to 400 degrees.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.

Let the rolls rise again until double in size (about 30 minutes).

Bake for 10 minutes, or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.