Cinnamon Rolls II

Warm the milk in a small saucepan until it bubbles, then remove from heat.

Mix in the butter; stir until melted.

Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine.

Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces.

Roll each piece into a 12x9 inch rectangle.

In a bowl, stir together the cinnamon and brown sugar.

Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture.

Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss.

Place rolls onto two 9x13 inch greased baking pans.

Cover and let rise until almost doubled, about 1 hour.

Meanwhile, preheat oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 20 to 25 minutes until golden brown.

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla.

Add milk gradually until frosting reaches a spreading consistency.

Spread over warm (but not hot) cinnamon rolls.