Knock off Cinnabon Cinnamon Rolls

I got this recipe from Rachels blog.

They are the best I have ever made, and she is totally right...the saigon cinnamon makes a difference! I could eat these til I am sick, they are so good.
This makes 16 large rolls- two 9" x 13" pans full.

"Cinnabon" Cinnamon Rolls
2 c. warm milk
1 c. sugar
2 T. yeast
3/4 c. butter (room temp)
2 tsp. salt
4 eggs
6 c. white flour
2 c. whole wheat flour
Combine everything in an electric mixer (kitchenaid, bocsh, etc) and knead for 10 minutes. Let sit with the lid on and rise until it reaches the lid (this might take 45 minutes to an hour), then knead the dough for a minute or 2 and roll out on floured surface.

Filling:
2/3 c. butter (room temp)
Spread the butter onto the rolled out dough.
2 c. sugar
1/4 c. molasses
--mix together then add:--

1/3 c. saigon cinnamon*

1/4 c. flour

Mix the sugar, cinnamon and flour together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9" x 13" greased baking dish. (Two 9" x 13".)
Let rise until doubled and bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.

Frosting:
1 c. butter (room temp)
3 cups powdered sugar
1/2 c. (4 oz) cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
blend thoroughly and then spread over warm cinnamon rolls.


*Or another high quality- don't use the generic that is just labled "ground cinnamon", this makes a big difference. I buy mine at Costco: $3. for a large container.