Best Cinnamon Rolls

I'll admit that this is the only recipe for Cinnamon Rolls that I've tried.  It's likely to be the last.  The original recipe was good, but I tweaked it a little the next few times I made it, and it's pretty close to perfect.

Adapted from this recipe at Allrecipes

24 Servings (this is pretty close..  I get around 20) 

WHAT YOU NEED 
For the Rolls:
2 packages active dry yeast
1/2 cup warm water
1 1/2 cups warm milk
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon salt
2 eggs
6 cups all-purpose flour

For the Filling:
¼ cup butter, softened
3/4 cups sugar
4 to 5 tsp cinnamon
½ cup raisins
½ cup chopped pecans

For the icing:
2 cups confectioners’ sugar
2 TBS milk
½ block cream cheese, softened
1 tsp vanilla extract

DIRECTIONS:
1.    In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add milk, butter, sugar, salt, eggs and 2 cups flour; beat on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
2.    Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3.    Punch dough down; divide in half. Turn onto a lightly floured surface; roll out each half into a    12-in. x 8-in. rectangle. Spread with butter. Combine remaining filling ingredients; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a cookie sheet (I use 2 sheets).  Cover and let rise until doubled, about 30 minutes.
4.    Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool in pan on a wire rack.
5.    Mix icing ingredients with a mixer until smooth; spread over warm rolls.


** Edited to add that the orig recipe calls for 2TBS of milk for the icing, if you use cream cheese, you'll have to add a little more.