I get your supposed to write a long novel before a recipe for search engine optimization but I'll spare you.  Below is what you need for AMAZINGly decadent homemade cinnamon rolls! Add this recipe to your holiday baking rotation or any special occasion breakfast.  

Ingredients

Dough

1 cup whole milk (warmed to 110F)

2/3 cup white sugar (reserve about 2 tbls to activate yeast)

1 1/2 tbls dry yeast

1/2 cup salted butter

2 eggs, room temp

1/2 tsp salt

4.5 cups all purpose flour

 

Filling

1/2 cup unsalted butter, melted (but not more than 110F)

1/2 cup lightly packed light brown sugar

1/2 cup granulated sugar

2 Tablespoons ground cinnamon

1 cup rum soaked raisins (completely optional)

 

Cream Cheese Frosting

8 oz cream cheese (1 package, softened)

4 oz softened butter (1 stick, softened)

2 cups powdered sugar

1.5 tsp vanilla extract

Juice of half a lemon

 

Procedure

1. Whisk together the warm milk and two tablespoons of sugar in a standing mixer.  Sprinkle yeast on top and let activate for 5-10 minutes.  Mixture should be frothy.  
2. Attach paddle to mixer and beat in the rest of the sugar, eggs, and salt on medium speed. Reduce speed to low and add one cup of flour at a time.  After two cups, switch to a dough hook and continue mixing on medium speed. 
3. while the mixer is running start adding your softened butter, alternating between butter and flour until everything is incorporated.  Continue to mix for another 5-7 minutes, dough should be tacky and pull away from the sides of the bowl. When pressed with your index finger, the dough should bounce back slowly.  
4. shape into a round ball and place in a greased bowl at least twice the size of the dough.  Cover with plastic wrap and let proof for 30-60 minutes in a warm place (if its cool in your house it could take up to two hours, don't worry, the yeast is still doing its thing) 
5. While the dough is rising, make your cinnamon and sugar mixture and your cream cheese frosting. 
6. Filling: Combine the two types of sugars and cinnamon into one.  Do not mix in the butter, it will make spreading on the dough very difficult.  Cover your raisins with rum, brandy or whatever liquid your little heart desires, let sit for an hour before draining and sprinkling onto dough. 
7. Frosting: Ensure cream cheese and butter are soft.  Combine butter, cream cheese, powdered sugar, vanilla extract, and lemon juice in a bowl.  Whisk until smooth.  Press plastic wrap against mixture to ensure it doesn't dry out.  Store in Fridge until ready to bake the rolls. 
8. After dough has doubled in size, punch down and roll out onto floured surface.  Roll as evenly as possible into a 18" x 13" rectangle.  The 18" longer edge should be closest to you.  
9. Spread the melted filling butter all over the sheet of dough, leaving an inch unbuttered on one long edge.  Then spread your cinnamon sugar mixture evenly over the butter.  If you desire raisins, now is the time to drain and sprinkle your raisins all over the cinnamon sugar mixture.  
10. Starting from the cinnamon sugar edge (not the edge where you left an inch unbuttered) roll into a tight spiral (like a traditional jelly-roll) toward the unbuttered edge.  You can use a little egg wash to help keep the rolls sealed but we're going to put them close enough together it won't matter much.  
11. Using dental floss, slide it under the roll, lift up both sides, cross over and pull to make a clean cut every 1.5 inches.  This prevents smooshing from dull knives or unclean cuts.  
12. Place rolls in a greased 9" x 13" baking pan in a 3x4 pattern.  Cover with plastic and let rise again until doubled in size.  
13. Bake at 350F for 25-30 minutes until until golden brown.  
14. Cool slightly for 15 minutes before slathering on your cream cheese frosting.  Serve with a cool glass of milk and christmas spirit!