Cinnabon Cinnamon Rolls

Okay so I've never actually had cinnabon's cinnamon rolls but they seem to be popping up everywhere and they do always look amazing. There's something about waking up on the weekend and enjoying some hot fresh cinnamon rolls. This is the second recipe I have tried and I enjoy both. I have many more to try! :) Since I'm usually just making them for my husband and I, I freeze the rest for the next couple weekends! I will say they are a little time consuming but well worth it! I hope you enjoy these!

Cinnabon Cinnamon Rolls

Yield: 12 large buns

Ingredients:

Dough

1 (1/4 ounce) package dry yeast
1 cup warm whole milk
1/2 cup granulated sugar
1/3 cup margarine (or 80% margarine 20% butter spread)
1 teaspoon salt
2 large eggs
3 1/4 cups all-purpose flour
3/4 cup bread flour

Filling

1 cup light brown sugar
3 tablespoons ground cinnamon
1/3 cup margarine (or 80% margarine 20% butter spread)

Method:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.
• Add sugar, margarine salt, eggs, and flour, mix well.
• Knead the dough into a large ball, using your hands dusted lightly with flour.
• Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
• It should be approx 1/4 thick.
• To make filling, combine the brown sugar and cinnamon in a bowl.
• Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.
• Gently roll into a fairly tight roll, trying to keep the filling inside.
• With a sharp knife, slice into 12 pieces.
• Place on parchment lined cookie sheet about 2″ apart, cover with lint-free cloth, and let rise for another hour.
• Bake in 400 degree on rack just above center, for about 10 minutes, or until light golden brown.
• Cool on cooling rack and gently place into airtight container when cool.

Icing:
4oz cream cheese
1/2 C margarine (1 stick)
1 3/4 C powdered sugar
1 tsp vanilla
1/8 tsp lemon flavor (preferably alcohol free)

Okay so this is where it gets somewhat time consuming..like I said before so worth it!
Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM, or the “slow mixing” speed on your machine. I use setting #2 on my KitchenAid Mixer.
Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes. Use a speed of 150 RPM, or the “medium fast whipping” speed on your machine. I use setting #6 on my KitchenAid Mixer.

Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at 65 RPM. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute. Lastly add the flavorings and whip until combined. After pulling cinnamon rolls have cooled a bit but are still warm, ice away! Enjoy.

 These are definitely big cinnamon rolls. Big Amazing Butter Gooey cinnamon rolls that is!!!

 I enjoy lots of icing on mine :) Icing love!

Don't you just want to take a bite right now? 

As seen on: Sundae Scoop at I Heart nap time

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