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Cinnabon Copycat Cinnamon Rolls Recipe

   
 

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     Cinnabon Copycat Cinnamon Rolls

Category   Breakfast - Brunch
Sub Category   None
Servings   12-18

Ingredients
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour
(bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)
Filling
 
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Icing-
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Instructions
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. (After this I would put them in the refrigerator for the next morning if you are doing them the night before.)
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.
FOR ORANGE ROLLS- Filling- 1/2 cup (1 stick) softened butter 1 cup granulated sugar grated peel of one orange Glaze- 2 1/2 cups of powdered sugar juice of 1 orange


Originally Submitted
3/23/2013





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