Heavenly Cinnamon Rolls

This is a recipe I got off of the label for my new Nordic Ware sheet pan, although I didn't use the pans to cook 'em.  It's been my experience that yeast doughs need walls to attach themselves to as they multiply in bulk, so I used a 13 x 9 non-stick glass pan my hubby bought for me for Christmas/my birthday.  Has a whole lot of steps in it and the ingredient list reads long, but a lot of the items listed are repeated through out the recipe.  Additionally,I keep the rolls and frosting separate so that can reheat one at a moment's notice.   Nuke 'em for30 seconds (depending on how powerful your microwave is) or until tender and steamy.  Top with a dollop or two of the frosting and be prepared to loosen your belt for a second helping.  Bon apetito!

Makes 20 rolls of varying size (You'll see.  Unless you're a perfectionist, which I am not :-)). 

Dough: 

2 1/4 tsp yeast

1 tsp sugar

1 c warm milk (105 F) 

1/2 c sugar

1/3 c melted margarine or butter

1 tsp salt

2 eggs

4-5 c flour

Filling:

1 c brown sugar

2 tbsp cinnamon

1/4 tsp nutmeg

1/2 c butter, softened

Frosting:

4 oz Mascarpone or cream cheese, softened

2 tbsp margarine or butter, softened

2-4 tsp milk

1/2 tsp vanilla

2 1/4 c powdered sugar

In a small bowl, combine yeast, 1 tsp sugar and warm milk; stir until yeast is dissolved. Let stand 10 minutes, until foamy.   In a large bowl, combine 1/2 c sugar, melted butter, salt, and eggs; mix until well blended.  Stir in 2 c of flour and yeast mixture.  Gradually add 2 more c flour; mix well.  Turn dough out onto floured surface, knead 5-10 minutes, adding enough remaining flour until dough is smooth and elastic.   Place dough in greased bowl and turn greased side up.  Cover and let rise in a warm place for one hour until doubled*.  Punch down dough.  On lightly floured surface, roll dough into a 20 x 16 in rectangle. In a small bowl, combine brown sugar, cinnamon and nutmeg. Spread dough with 1/2 c softened butter; sprinkle with brown sugar mixture, leaving a half-inch border around edge.  Roll the rectangle up tightly, beginning at the 20-in side.  Pinch edge of dough to seal.  cut roll into 20 1-in slices.   Place slices slightly apart in greased sheet pan.  Cover and let rise in a warm place for 30 minutes until doubled in size.  Heat oven to 375 F.  Bake 20-25 min, until golden-brown.  Cool 10 minutes.   In medium bowl, combine all frosting ingredients.  Blend well, adding additional milk if necessary.  Spread frosting over warm rolls.  Serve warm.  *Dough will not appear to change form very much in this stage.  In fact, when I went to check after 20 minutes, it looked almost like it hadn't moved, but do not dispair.  The magic takes place after the second rise, while the cut rolls await their final parade in the hot box.