Nothing makes the home smell any better than cinnabons cooking on the oven!
1 cup warm milk (110°f – but no warmer or you kill the yeast)
2 1/2 tsp active yeast (or 1 pkg)
1/2 cup Sugar (granulated)
1/3 cup melted butter or margarine
2 eggs, slightly beaten at room temperature
1 tsp Salt
4 1/2 cups Flour (all purpose)
1 cup light brown sugar (packed)
2 1/2 tbs ground cinnamon
1/3 cup softened butter (not melted, but soft enough to spread over raw dough)
3 ounces of softened Cream Cheese
1/4 cup softened butter
1 1/2 cups powdered sugar (confectioners)
1/2 tsp vanilla extract
1/8 tsp salt
Prepare the dough: In a large bowl, dissolve yeast in the warm milk. After yeast has dissolved, mix in 1/2 cup sugar, 1/3 cup melted butter or margarine, 2 eggs, and 1 tsp salt. After mixing the wet ingredients, stir in 4 1/2 cups and mix well. Knead dough for 10 minutes. After kneading, ball dough and place in a bowl, cover and let rise in a warm place until doubled – about 1 hour.
After dough has risen, punch it down and allow to rest as you mix the filling.
Mix the filling: mix 1 cup of brown sugar with 2 1/2 tbs cinnamon (I use a whisk to thoroughly mix it. Do NOT mix the butter with the brown sugar/ cinnamon mix.)
Spread dough out into a 16 x 21 inch rectangle. Spread the top of the dough with 1/3 cup of butter and then sprinkle the brown sugar/cinnamon mixture on top of the spread butter.
Roll up dough and cut into 12 rolls.
Place rolls in a lightly greased 9 x 13 baking pan. Cover and let rise until doubled – about 30 minutes.
Preheat oven to 400°f
Bake rolls in oven until golden brown, approximately 15 minutes. As rolls are baking, prepare topping.
Prepare topping (frosting). Beat together 3 ozs softened cream cheese, 1/4 cup softened butter or margarine, 1 1/2 cups powdered sugar (confectioners), 1/2 tsp vanilla extract, and 1/8 tsp salt until creamy.
Spread frosting over warm cinnamon rolls. You’ve made cinnabons!!