Cinnabon Cinnamon Rolls

I’m not sure if I’m supposed to follow up a healthy recipe with the complete opposite, but as the great Waka Flocka Flame once said, I don’t really care. I’ve made these quite a few times now and everyone always loves them (I wouldn’t trust anyone who didn’t). They’re reasonably easy to make, just a little time consuming and messy. If you love Cinnabon or just cinnamon rolls in general, you’ll love these as well.

Dough

I cup warm milk

2 eggs

1/3 cup butter, melted
4 1/2 cups all purpose flour

1 tsp salt

1/2 cup sugar

1/4 ounce yeast

Filling

1 cup brown sugar, packed

2 1/2 tbsp cinnamon

1/4 cup butter, melted

Icing

3 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cup confectioners’ sugar

1/2 tsp vanilla 

1/8 tsp salt

Microwave milk 45 seconds. In large bowl, dissolve yeast in warm milk.

In separate bowl, add sugar, butter, salt, eggs, and flour. Mix well.  Add milk mixture to bowl mix until combined. Knead with hands into large bowl.

In a bowl sprayed with cooking spray, place ball of dough and cover with plastic wrap. Allow dough to rise in a warm place for about an hour or until dough has doubled in size. (I just left the bowl on the counter for an hour and let it rise).

Preheat oven to 350°. In a small bowl, combine brown sugar and cinnamon. Flour a flat surface and roll out dough into a 16” x 21”rectangle and ¼ inches thick.

Spread the melted butter evenly over dough followed by brown sugar/cinnamon mixture.

Roll the dough longest side from you, towards you. You can then cut dough into the preferred size rolls you want. I chose to cut them smaller for a bigger batch.

Place cinnamon rolls in a lightly greased 11”x15” glass baking dish. (I used two separate 9”x13” dishes; either works). Bake 18-20 minutes until golden brown.

As cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla, and salt for icing. Spread evenly onto cinnamon rolls as soon as you remove them from the oven.