Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls

Dough:

2 ¼ tsp. (one package) dry yeast

1 cup warm milk (When your finger touches -should be very hot, but not burn your finger.)

½ cup sugar

1 tsp. salt

2 eggs

1/3 cup melted butter

4 cups white flour

Filling:

½ stick (4 tbsp.) softened butter

1 cup brown sugar

2 ½ T. cinnamon

Frosting:

1 stick softened butter

¼ cup cream cheese (I use 4 oz.)

1/3 tsp. salt

½ tsp. vanilla

1 ½ cup powdered sugar

Dissolve yeast into warm milk and an extra teaspoon of sugar. Let sit for 10 minutes until poufy.  Add white sugar, 1 tsp. salt, eggs 1/3 cup melted butter and 4 cups flour.  Mix well with dough hook.  Cover and let rise 1 hour.

Flour surface.  Roll dough flat (21 x 16’’ approx.) Spread ½ stick softened butter (or more) over dough surface.   Whisk brown sugar and cinnamon in a bowl.  Sprinkle buttered dough generously with all of the cinnamon mixture.  Roll evenly and tightly.  Cut into 1 ¼ inch slices.  Makes 10-12 rolls.  Place in a greased 9 x 13 pan, or cookie sheet.  (I like them squished in a 9 x 13 pan.)

Cover and let rise 1 hour.   Bake at 350-375 for 15 minutes or less.  (I think they bake longer.)

Beat frosting ingredients except powdered sugar with a paddle on high.  Add powdered sugar and beat slowly until combined.  Then beat on high for 30 seconds. 

Frost cinnamon rolls warm, but not hot.