Cinnamon Roll

1 cup warm milk
2 eggs room temperature
1/3 cup melted butter (Organic Valley Unsalted Butter is corn free)
4 1/2 bread flour (check for corn)
1 tsp sea salt
1/2 cup sugar
2 1/2 tsp yeast (check for corn)

1 cup brown sugar
2 1/2 tbsp ground cinnamon
1/3 cup softened butter

3 oz package cream cheese (if no corn/dairy allergy)
1/4 cup softened butter
1 1/2 cup confectioner's sugar (check for corn)
1/8 tsp sea salt

Directions:

Dissolve packet of dry active yeast in warm milk and 1/4 c sugar. Let it stand for 10 minutes until the yeast is foamy. Add remaining wet ingredients in mixer. Add flour and mix with dough hook. Cover and let rise to double in size. In small bowl combine brown sugar and cinnamon.

Roll dough into a 16x21 in rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls on lightly greased 9x13 in baking pan. Cover and let rise until nearly doubled: about 30 minutes. Beat together cream cheese (if no allergies), 1/4 cup butter, confectioners sugar and sea salt. Spread frosting on warm rolls before serving.

Bake in an oven preheated to 400 degrees for about 13 minutes