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Cinnabon Cinnamon Rolls




Source of Recipe


Marla


List of Ingredients




Cinnabon Cinnamon Rolls

Rolls:
1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 c. warm milk (105� to 110� F.)
1/2 c. granulated sugar
1/3 c. butter (softened)
1 tsp. salt
2 eggs
4 c. all-purpose flour

Filling:
1 c. packed brown sugar
2 1/2 TBS. cinnamon
1/3 c. butter (softened)

Icing:
1/4 c. butter (softened)
1/4 c. cream cheese -- (2 oz.) softened
1 1/2 c. powdered sugar
1 TBS. whole milk (I ended up using about 4 TBS. to get consistency that I wanted.)
1/4 tsp. vanilla
1/8 tsp. lemon extract

1. For the rolls, dissolve the yeast in the warm milk in a large bowl
2. Mix together the sugar, BUTTER, salt & eggs. Add flour and mix well
3. Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.

1. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about � inch thick.
2. Preheat oven to 400� F.

3. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened BUTTER evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.

1. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
2. Cut the rolled dough into 1 � inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

1. While the rolls bake, make the icing by mixing the BUTTER and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.
2. When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.

Freezing: These rolls can be frozen after baking. Just pop one into the microwave for 20 to 30 seconds to reheat. So says the recipe.. I'd still freeze after the first rise and cutting/shaping.


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