Cinnabons Cinnamon Rolls

Forgot to take a picture until we were down to the last one

My Seminary class definitely earned this treat this morning! We had a learning activity last week that they really got into after I promised I would bring cinnamon rolls on Monday if the class earned at least 50 points. Two dozen disappeared almost immediately and the sides were scraped clean. They raved and raved about them - the true test of a good cinnamon roll is how much a teenager likes them, I guess! Really easy to make; I opted for preparing them yesterday and baking them this morning. Wish I'd found the recipe while everyone was here during the holidays.

Copycat Cinnabons

Dough

2 ¼ teaspoons active dry yeast

1 cup warm milk (not scalding)

½ cup sugar

1/3 cup butter, softened

1 teaspoon salt

2 eggs

4 cups flour

Filling

1 cup brown sugar, packed

1 tablespoon cinnamon

1/3 cup butter, softened

Cream cheese icing

6 tablespoons butter, softened

¼ cup cream cheese, softened

½ teaspoon vanilla

¼ teaspoon salt

1 ½ cups powdered sugar

1.    Dissolve yeast in warm milk in small bowl, set aside.

2.    In large mixing bowl blend sugar, butter, salt, eggs, and flour with dough hook until smooth.

3.    Gradually add yeast mixture, mixing until well incorporated.

4.    Place dough in an oiled bowl, turning once. Cover and let rise in a warm place about an hour or until dough has doubled in size.

5.    Make filling by blending brown sugar, cinnamon and butter.

6.    Roll the dough out on a lightly floured surface to approximately 12x16-inchs. It should be about ¼-inch thick.

7.    Spread filling mixture evenly over the surface of the dough. I used my fingers to get it as smooth and even as possible. You could also just spread the butter over the dough and then sprinkle the brown sugar and cinnamon on top.

8.    Working from the long end, roll the dough into a cylinder, pinching the seam tightly together. It should be about 18 inches long. Cut the roll into 1 1/2 –inch slices using a piece of thread or floss instead of a knife.

9.    Place the cut rolls into a buttered 9x13-iinch pan. (At this point you can cover the pan with plastic wrap and refrigerate overnight to raising and baking the next morning. They may raise to double in the fridge; if not, preheat oven to 200 and then turn off. Place in warmed oven until doubled in size. Remove from oven, preheat to 350 and bake as directed.)

10.Cover with a damp cloth and let rise for another 30 minutes or until double in size.

11.Preheat oven to 350 and bake for 20 – 30 minutes, or until light golden brown.

12.While baking, make icing by mixing all ingredients well with an electric mixer until light and fluffy. When rolls are done, spread generously with icing.