Starter
3/4 cup warm water
2tsp yeast
1/2 cup sugar
2 pinches of salt
1/2 cup flour
Mix together and set aside sufficient time to work.
In a mixer add
2 cups of warm milk
Add the starter
1 cup flour
Mix
1 cup flour
Mix
1 cup flour
Mix
1 cup flour
Mix
1 cup flour
Mix until smooth.
Add 2 eggs.
Melt 1 stick of butter and add to mixer
1 cup flour
Mix until smooth
Dough should look wettish but stiffer than cake batter
Flour the counter and pour the dough out onto it. Knead until it forms a ball but don't over do it. Place the dough into a large oiled bowl and cover. Let rise until double.
Put parchment paper onto two sheet pans. Dust the counter with flour. Divide the dough in half and put one half onto the counter. Roll it out thin. Brush melted butter over the dough. Don't be stingy. Sprinkle lots of brown sugar over the dough. Don't be stingy. Add cinnamon. Don't be stingy. Work the cinnamon and sugar into the dough a bit.
Start to roll the dough. Start small and try to keep the roll uniform. If you have a bulge in the middle just smoosh it out. Cut with a knife and space them out a bit on the pan. You should get about 15 rolls per pan so 30 in total. Let rise again. Bake 18-20 minutes in a 350-375 degree oven.
Frosting
I box of cream cheese softened. 1 pound confectionery sugar. 2 tbsp vanilla. Mix well.