Dissolve yeast and 1 T. sugar in water; set aside for 10 to 15 minutes until frothy.

In a bowl, pour the scalded milk over the butter, sugar, and salt; stir together; set aside to cool(110ºF.)

In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and beat about 1 or 2 minutes.

Add the yeast mixture and cooled milk mixture; blend for a couple minutes.

Begin adding the flour, 1 cup at a time. Continue blending on low speed until all the flour is added. The consistency of the dough will be like a thick pancake batter.

Pour a couple of tablespoons vegetable oil into a large bowl, pour the dough into the bowl, lightly coat all side is the dough with the oil. Cover with a clean dish towel; set aside in a warm, draft-free place for 2 hours until it doubles in volume.

Meanwhile, make the cinnamon filling. In a small bowl, stir the sugar and cinnamon together. Make the Milk Glaze.

Set aside.

Preheat the oven to 425ºF.

On a lightly floured silicone baking mat, pour out the dough, roll out the dough 1/2" thick. Brush with melted butter and sprinkle with cinnamon filling.

Trim each long edge, just 1/2" to 1" to make it straight. Cut the dough in half down the center of the long side. Roll each half of the dough up, forming 2 cylinders. With kitchen scissors, cut each dough cylinders into 2" pieces.

Lightly spray a 9" X 13" pan with cooking spray. Arrange the cinnamon rolls in the pan, leaving about an 1/2" between each roll to allow for rising. You might have a few scraps pf dough left over.

Bake in a preheated 425ºF. oven for 25 - 30 minutes. The inside of the rolls should measure 190ºF - 205º. If they are getting to brown before they reach the correct temperature, cover lightly with a piece of aluminum foil and continue baking.

Place on a wire rack. Serve at once!

I prefer to slice and place a couple of cinnamon rolls on a serving plate and drizzle with the icing. Or you could drizzle the icing over the cinnamon rolls in the pan. It's your choice!

Enjoy!

In the bowl of an electric mixing bowl fitted with a paddle attachment, beat the cream cheese for a couple of minutes. Add the milk and vanilla; beat until combined. Add the powdered sugar and continue beating until the milk glaze is smooth.

Preheat oven to 425º

Spray 9 x 13' pan with PAM®, set aside.

Melt the butter, set aside.

Lightly flour a Silpat or silicone baking mat, roll out the dough to 1/4" thickness.

Brush dough with butter and sprinkle with cinnamon sugar mixture.

With a pastry wheel, cut the dough in half.

Roll up each section of the dough.

Using kitchen sheers, cut the dough into 1 1/2 inch thick rounds.

Place rolls in a prepared pan, allow 1/4' in between rolls for rising.

Cover with a clean dish cloth and set aside in a draft free location for 30 minutes or until doubled in size.

Bake in a preheated oven for 25 to 30 minutes.

Remove the rolls from the oven and top with the milk glaze or serve the glaze on the side.