2 packages dry yeast (4 1/2 tsp) dissolved in 2 1/2 cups lukewarm water
1 cube butter
2/3 cup sugar
1 tsp salt
1/4 cup canned milk (evaporated milk)
1 beaten egg
1/4 cup cinnamon
1 cup sugar
Mix together and put into an empty shaker
In a pan, melt butter then add sugar, salt, milk, egg and juice. Add yeast. Add flout to make soft dough. Brush top with butter, cover with a towel and let rise till double. Once the dough has risen, split into 2 pieces. Roll dough on a floured surface into a rectangle. Spread 1/2 cube slighly melted butter and sprinkle cinnamon sugar all over. Roll into long roll, pinch edges together and slice with dental floss. Spray a cookie sheet and place cinnamon rolls on (approx 4 in a row). Cover with a towel and let rise for about 1 hour or until almost double in size. Bake at 400 until slighly browned (about 10-15 minutes). Let cool for about 5 minutes and scoop frosting on each roll.
Cream cheese frosting:
8 oz cream cheese
1/2 cube butter
cream or milk
Slightly melt cream cheese and butter. Add a little powdered sugar and mix with hand mixer. Add additional sugar until desired consistency. Add milk or cream to make more creamy. I never really measure my frosting but just make it to my own taste.