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-
1/2 cup (1 stick) softened butter
1 cup granulated sugar
grated peel of one orange
2 1/2 cups of powdered sugar
juice of 1 orange
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