Here is the original recipe. I went with more whole wheat flour and skipped the icing in favor of a dusting of powdered sugar.
1/2 cup very warm water
1 Tbsp sugar
2 Tbsp yeast
1/2 cup melted butter
2 tsp salt
1/2 cup sugar
1 1/2 cup warm milk
3 1/2 cups whole wheat flour (plus more for flouring surface)
2 cups all purpose flour
Combine water, 1 Tbsp sugar and yeast. Set aside for 5 minutes to activate.
Mix 1/2 cup sugar, melted butter, eggs and salt. Add yeast mixture.
Stir in warm milk.
Add 5 cups flour, 1-2 cups at a time.
Knead dough on well-floured surface, adding flour as necessary, until dough isn't sticky.
Let rise until doubled in a clean, oiled bowl.
Punch down risen dough. Separate into two pieces.
Roll out dough in a large rectangle. Spread with softened butter. Sprinkle liberally with brown sugar, white sugar, and cinnamon
Roll dough. Floss dough into about 12 1-inch rolls. Place in a 9x13 pan. Let rise until doubled.
Bake at 350 for 20-22 minutes.
Makes 24 rolls.
Make sure all your ingredients are room temperature (NOT COLD!). You don't want to shock the yeast. Place the eggs in a cup of warm tap water to help bring them to room temp.
Don't need 24 rolls? Me neither. After flossing the rolls, place on a cookie sheet covered with wax paper. Place in the freezer. Once frozen toss them into a Ziploc freezer bag and pull them out as you need them. Take out the number you need the night before and place them in the baking dish on the counter. Cover with saran wrap. Allow to thaw and rise while you sleep. Pop them in the oven the next morning for fresh warm cinnamon rolls.