Ruth Ann's Rolls or Cinnamon Rolls

Dough:

In small bowl:
2 packages active dry yeast (2 TBL)
1/2 cup warm water
leave to proof while preparing the other ingredients

In Mixer:
2 cups scalded milk
2/3 cup granulated sugar (1 cup for cinnamon rolls)
1/2 cup butter (will be melted by the milk)
Mix.  Let cool 5-10 minutes until mixer bowl is cool to the touch

Combine milk mixture with 3 cups flour (use wire beaters to start)
Beat in yeast mixture (be sure to scrape the bowl) and 2 eggs (or 4-5 Tablespoons smooth applesauce).
Switch to dough beaters.
Add 4 (or 5) cups flour.  Mix until the dough forms a soft ball--till it almost cleans the bowl
Place in greased (salad oil) bowl, turning once to grease the whole ball.
Place in oven with a pan of hot water (do not turn on the oven), let rise till double (about 1 1/2 to 2 hours).

On lightly floured surface, knead, cut, and shape as desired.  For cinnamon rolls, separate the dough into 2-3 manageable balls and roll into rectangles.  Spread cinnamon filling onto the dough with the back of a spoon.  Roll up dough, using a little water to seal the seam.  Use dental floss to cut the dough-roll into one inch (2 cm) slices.  Place rolls onto greased baking sheets 1 inch apart.  Cover with warm damp cloth and let rise for about 30-45 minutes.  Bake in single layer in hot oven 375 F (180 C) for 12-15 minutes until just golden.  Spread frosting using spoon or pastry brush over warm (but not hot) cinnamon rolls.  Makes 4 dozen knot rolls or cinnamon rolls.

Cinnamon filling:
Mix together
4 teaspoons cinnamon
4 cups brown sugar
1 cup butter, softened

Frosting:
Mix together
2 cups icing sugar
200 grams (3 oz) cream cheese
1 tablespoon butter, softened
1/2 teaspoon vanilla
3 tablespoons milk