Cinnamon rolls are one of our family-favorite treats!  Christmas morning just isn’t complete without them.  We can’t even buy cinnamon rolls anymore (you know, for a quick fix) because nothing compares to one of these beauties hot out of the oven!  Everything else is just disappointing.  They are ooey-gooey, decadent and delicious!

Cinnabon Copycat Cinnamon Rolls

Ingredients:

Dough:

• 1 cup warm milk (about 110°)
• 2½ tsp yeast
• ½ cup sugar
• 2 eggs, room temperature
• ⅓ cup butter, browned and cooled
• 1 tsp salt
• 4½ cups bread flour

Cinnamon Filling:

• 1 cup packed brown sugar
• 2½ Tbsp cinnamon
• 1 Tbsp flour

• ⅓ cup butter, softened

Frosting:

• 6 oz cream cheese
• ½ cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Directions:

1. Add the warmed milk, yeast and about a teaspoon of sugar (from the ½ cup) to a mixing bowl.  Let stand until creamy.
2. Add the remaining sugar, eggs, butter, salt and 3 cups of the bread flour and mix with the dough hook.
3. Add the remaining flour ½ cup at a time, until the dough no longer sticks to the bowl.  (If the dough is still sticking after adding all the flour, add more flour 1 tablespoon at a time until no longer sticking).
4. Knead for 5-10 minutes, or until smooth and elastic (if using a KitchenAid mixer, knead on stir speed or speed 1).
5. Place dough in a greased bowl.  Cover and let rise until doubled, about an hour.
6. While the dough is rising, combine the brown sugar, cinnamon and flour for the filling.  Set aside.
7. Once dough is risen, turn it out onto a lightly floured surface.  Cover and let rest 10 minutes.  Roll out into a rectangle approximately 16×24 inches.
8. Spread the ⅓ cup softened butter over the dough, then sprinkle with the cinnamon-sugar mixture.
9. Roll up the dough lengthwise (it may be easier to have an extra set of hands help roll it up, but I’ve done this by myself more often than not).
10. Using a long piece of unflavored dental floss, cut the rolled dough into 20 rolls and place on a greased pan.
11. Cover and let rise until doubled OR place covered cinnamon rolls in the fridge to bake later.  If baking later, remove from oven about an hour before baking to let rise.
12. Preheat oven to 350°.  Bake 20-25 minutes, or until just beginning to turn golden.
13. While the rolls are baking, beat together the frosting ingredients.  Spread over hot rolls (I do it right after they come out of the oven) and serve.
14. To reheat cinnamon rolls, warm in microwave for about 20 seconds.

Notes:

• To cut with dental floss, slide the floss under the rolled dough.  Lift both sides up and cross each hand to the opposite side of the dough…cutting it quickly and cleanly.
• I have used minty dental floss plenty of times and it’s always fine.  Any flavor transfer dissipates after baking.
• My favorite pan for baking cinnamon rolls is my rectangular roaster.  It’s the perfect size.  I’ve also used rimmed cookie sheets, and even a couple of 9×13’s.

Recipe adapted from Good Eats N Sweet Treats