Harvest Cinnamon Rolls

These were SO GOOD, and really, really easy to make.  They're great because they can be left in the fridge overnight and baked the next morning, or frozen and baked after 10-12hrs of thawing time.  I doubled the frosting, since I found there wasn't nearly enough.

DOUGH:
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
3 teaspoons instant active dry yeast

CINNAMON FILLING:
1/2 cup butter, melted or softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

BUTTER FROSTING:
1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Mix in all ingredients except those for cinnamon filling and icing in the order listed. Knead by hand for ten minutes, then place in bowl, cover and let rise for ten minutes. Roll the dough into a 15x24" rectangle. Melt the butter for cinnamon filling and spread over dough. Mix cinnamon and sugar together in a bowl and then sprinkle over the dough. Roll and cut into 1.5" sections. Spray a pan with cooking spray (any size works, but for larger batches I usually do four rows of three in a standard rectangular baking pan)  and place buns in it, leaving space for them to rise. Cover and allow to rise 45 minutes to an hour on the counter. Bake in pre-heated oven for 20-25 minutes or until golden brown. While buns are baking, prepare the frosting. Put all frosting ingredients into a bowl and beat until smooth. Spread frosting on buns while still warm. Makes about 15 buns.