Cinammon rolls

I combined multiple recipes to create this one. Turned out very nice. It's a keeper!

For the dough:
3/4 cup milk
1/4 cup margarine, softened
(Heat milk to boil, add magarine to melt, set aside till luke warm)

2 1/4 cups all-purpose flour (total need 3 1/4 c, but leave the rest - see step 2)
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
(hand mix all)

(Add the following into the dry ingredients)
1/4 cup water
1 egg
Milk mixture from above


For the filling:
3Tbsp cinnamon
3Tbsp brown sugar
1Tbsp flour
1/2 cup of butter
(hand mix them)
 
For the icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup

3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Direction
1.Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

2.In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3.Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together "the filling".

4.Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

5. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
Note - no need to reduce sugar. Not too sweet.