Cinnabon Cinnamon Rolls (Copycat Recipe)

This is one of the easier recipes as far as cinnamon rolls go. No need for a bread machine; we have adapted it to be as simple as possible! Decadent and gooey cinnamon rolls that taste just like the ones you find at Cinnabon! Enjoy!

Dough Ingredients:

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
8 gram pack of dry active yeast

Cinnamon Mixture Ingredients:

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Frosting Ingredients:

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions:

Preheat the oven to 200 degrees.

In a large mixing bowl, dissolve the yeast in the warm milk. Mix in sugar, margarine, salt and eggs. Add flour and mix well. Knead the dough into a large bowl with lightly floured hands. Place back into bowl and cover with a moist paper towel. Turn oven off. Place bowl into warm oven for 60 minutes until dough has doubled in size.

While dough is rising, mix brown sugar and cinnamon in a small bowl, and make sure your butter is softened.

Remove dough from mixing bowl and roll out with a rolling pin. Roll into a 16 X 21 inch rectangle. Preheat your oven to 350 degrees. Spread dough with 1/3 cup butter and sprinkle brown sugar and cinnamon mix evenly over the dough. Roll dough lengthwise. Using dental floss, slide floss under the roll 1 3/4" and holding onto each end of the floss, cross them over until it slices through the dough. This method is much cleaner than using a knife, as a knife will squish the dough and stick to it. Continue to slice into 12 equal rolls.

Line a 9 X 13 inch pan with wax paper and lightly grease the paper. Place cinnamon buns into neat rows in the pan. Bake for 20 minutes.

While buns are baking, beat together ingredients for frosting.

When the buns come out of the oven, remove them immediately from the pan, turning the pan over to let all drippings from the filling to fall back onto the buns.

As they cool, drizzle frosting on top of each warm bun before serving.