Original recipe is taken from http://www.allrecipes.com. I added dark brown sugar to the filling and drizzled with cream cheese icing.
For the Dough:
* 2 (.25 ounce) packages active dry yeast
* 1/3 cup white sugar
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon salt
* 6 1/2 cups all-purpose flour, divided
* 2 eggs
* 1/3 cup vegetable oil
* Cooking Spray
* 1/4 cup dark brown sugar
* 1/2 tsp cloves (optional)
* 3 tbs white sugar
* 2 teaspoons ground cinnamon
* 4 oz Cream Cheese
* 6 tbs milk
* 1/2 tsp vanilla extract
* 2 cups powdered sugar
1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9×13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 30 minutes, until golden.
5. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and vanilla extract and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.