Dissolve yeast in 1 cup warm water. Then add 1 tsp of sugar and wait 15 min to make sure it active (foaming).

Combine 1 cup of butter, 1 cup sugar, 4 eggs, and 2 tsps of salt in bowl. Add yeast mixture, and 1 cup warm milk.

Add 4 cups of flour and mix well, add remaining 4 cups one cup at a time until the dough is soft and dry to the touch and but still fluid and moving. You may need more or less flour depending (probably +- a half cup)

Cover with cloth & let rise at room temp until doubled (about 1-1.5 hours).
Alt: In 90 degree F proofing oven or with a warm bowl of water in the bottom of a turned off oven.

Once the dough has risen, divide dough into 2 equal parts and roll out each separately on a floured surface to approximately 12"x20". Spread 1/4 cup of melted butter over each half of dough and sprinkle with cinnamon(~1 tbsp) and sugar(~1/2 cup) to taste. You can optionally add nuts in as well.

Roll into a log and cut into 1” pieces, laying them sideways in a baking dish or a jelly roll pan (allowing for room for dough to double in size).

Allow rolls to rise again (uncovered or covered with cloth) for about an hour, then bake for 10-15 minutes at 350 degrees.

For the icing, cream the 1 cup butter, 8 oz cream cheese, 2 tsp orange extract together, then slowly add 2 lbs (may be more or less) of powered sugar to desired consistency. Add milk as needed for consistency.

Ice the rolls while warm.