Cinnamon Rolls

1 1/2 cups lukewarm water
1 Tablespoon rapid rise yeast
1/3 cup sugar
1/3 cup oil
1/3 cup powdered milk
1/2 Tablespoon salt
2 eggs
4 1/2 - 5 cups flour
2 Tablespoon flax seed (optional)

Combine all ingredients except the salat and mix thoroughly.  Turn off the mixer and let stand for 10 minutes.  Add the salt and mix again for 5 minutes.  Let rise until doubled in size.  Put on a floured surface and roll out into a fairly thin rectangular shape.  Melt butter and rub across the dough (I like to use my hands, but a pastry brush will work)  Sprinkle generously with cinnamon and brown sugar. I probably use somewhere between 1/2 stick - 1 stick butter.  Start at one end and roll and tuck as you go to form a log.  Use a piece of dental floss to cut through the dough for individual rolls.  Place in a pan sprayed with Pam and let rise until double in size.

Bake in a preheated oven at 350 degrees for 10-15 minutes until golden brown.  

Cream Cheese Frosting

1 8-ounce package of cream cheese
1 stick butter
3-4 cups powdered sugar
1 tsp vanilla
1/8-1/4 tsp sea salt (taste as you add for right amount for you)

Spread across slightly cooled cinnamon rolls.

Picture to follow.