Ingredients:
Dough:

• 3/4 cup low-fat milk
• ½ cup sugar
• 1 ¼ teaspoons salt
• ½ cup butter
• 5 teaspoons active dry yeast
• 1/3 cup warm water (105°F to 115°F)
• 3 eggs, room temperature
• 5 ½ - 6 ½ cups all-purpose flour

Filling:

• ½ cup butter
• 1 ½ Tablespoons ground cinnamon
• 1 ½ cups brown sugar

Frosting:

• 1/3 cup butter, softened
• ¼ cup cream or evaporated milk
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 4 cups powdered sugar

Preparation:
Heat milk, sugar, salt, and butter over low heat until the butter melts and the sugar dissolves.  Cool to lukewarm.  (105°F to 115°F)

Dissolve yeast in warm water.  Add lukewarm mixture, eggs, and 5 cups flour.  Mix well.  Turn out onto a floured working surface and knead, adding the remaining flour ½ cup at a time until the dough is barely no longer sticky.  Knead 10 minutes more.

Place the dough in a greased bowl, turning to grease the top.  Cover and let rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.

Roll the dough out into a 18-inch by 24-inch rectangle.  The more rectangular your dough, the more uniform your cinnamon rolls will be.

Melt ½ cup butter and brush it on the dough, leaving 1 inch on one of the short ends butter free.  (This will be used to seal the roll in a little bit.) 



Mix together 1½ cups brown sugar and 1½ Tablespoons cinnamon.  Spread the sugar-cinnamon mixture evenly over the butter.  (In the images I applied the cinnamon first, then the brown sugar, but then realized it would be easier to mix the two and get more even coverage.)





Roll the dough tightly from the short side to form a 18-inch roll, pinching the seam together.   (I rolled the dough right-to-left from the pictures above, then rotated it so it looked like the picture below.)



Cut into twelve 1 ½-inch slices. 

Place 6 rolls each in two greased 12-inch dutch ovens.  (Or place 8 rolls into a 14-inch oven and 4 into a 10-inch oven) 





Cover and let rise in a warm place 45 to 60 minutes or until doubled in size.  (To accelerate this process, place a couple of coals on each dutch oven lid until the lid is nice and hot, then remove the coals.)





Bake with 6-8 briquettes bottom heat and 16-18 briquettes top heat for 20-25 minutes or until the tops are golden brown and the sugar-cinnamon mixture is caramelized and bubbly.





To make the frosting, place the butter in a bowl and beat until creamy.  Add cream, vanilla, salt, and 1 cup powdered sugar.  Mix until well-blended.  Gradually add the remaining 3 cups powdered sugar mixing after each addition until smooth.