Cinnamon Rolls

We made these wonderful cinnamon rolls with some friends yesterday... they were to die for!

If you are not drooling, you may want to go to the doctor... there might be something wrong with you. :-)

EDIT: I've received a request for the recipe, so here it is! We made all the separate elements (dough, filling and glaze) the night before and then put them together in the morning.

To-Die-For Cinnamon Rolls

Dough:
2 pkg. Yeast
1 cup warm water (105-115 degrees)
2/3 cup sugar + 1 teaspoon of sugar
1 cup warm milk
2/3 cup melted butter
2 teaspoon salt
2 eggs, lightly beaten
7 cups flour

Filling:
1 cup melted butter
1 3/4 cups sugar
3 Tablespoons cinnamon
1 1/2 cups walnuts, chopped

Cream Cheese Glaze:
1 (8 ounce) package cream cheese, softened
2 Tablespoon butter, softened
1 teaspoon vanilla extract
2 Tablespoon milk
4 cups confectioners' sugar

For Filling:
Mix all ingredients together. If making ahead of time, refrigerate until needed and then melt before using.
For Glaze:
Mix all ingredients except sugar. Stir in sugar until smooth. If making ahead, refrigerate until needed and let soften before using (you can microwave it gently if you want).
For Dough: 
Place warm water, yeast and 1 teaspoon sugar in a bowl. Let sit so it will get foamy.
In a mixer, mix milk, 2/3 cup sugar, melted butter, and salt. And eggs; stir well. Add yeast mixture. Then add ½ of the flour and mix till smooth. Stir in enough flour to create smooth but slightly sticky dough. Knead. *If you are making this the night before, place in a bowl at this point, cover and refrigerate. Punch the dough down if it rises to the top of the bowl. The next morning continue as follows.* Put dough onto a lightly floured counter and roll dough into a large rectangle. Filling on top and spread evenly. Roll jelly roll style, lengthwise, and cut in to 15 pieces (we got 16 out of this).
Place rolls in two 9x13 pans. Let rise 45 minutes (omit the rising if you followed the instructions for making the night before). Bake for 25 minutes, more or less, until golden brown. Spread with glaze. Enjoy!

Original recipe from Cross Country Bakers.