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1 pkg of dry yeast

1 cup warm milk (105 F to 115 F)

½ cup granulated sugar

⅓ margarine, melted

1 teaspoon salt

2 eggs

4 cups flour

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Filling:

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1 cup packed brown sugar

2 ½ Tbsp cinnamon

⅓ cup margarine, softened

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Frosting:

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8 Tbsp (1 stick) butter, softened

1 ½ cups powdered sugar

¼ cup (2 oz) cream cheese

½ tsp vanilla extract

⅛ tsp salt

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

2. Add the sugar, margarine, salt, eggs and flour. Mix well.

3. Knead the dough into a ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour or until doubled.

4. Roll the dough onto a lightly floured surface. Roll it flat until it is about 21 inches long and 16 inches wide. It should be about ¼ inch thick.

5. Preheat oven to 400 degrees F.

6. For the filling, combine the brown sugar and the 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.

7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes or until light brown on the top.

9. While the rolls bake, combine the icing ingredients. Beat well until fluffy.

10. When the rolls come out of the oven, coat each generously with icing.