Cinnamon Rolls

This has been my favorite cinnamon roll recipe for years. I don’t make them often because to have them for breakfast, you have to make them the night before and finish them in the morning. Or, eat them at 11am. 🙂

This particular recipe is for a bread machine. Since I don’t have one, I just adapted it for a stand mixer. It’s very straightforward, and the results are amazing!!

Clone of a Cinnabon adapted from allrecipes.com

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)

2 1/2 teaspoons yeast

2 eggs, room temperature 1/3 cup butter, melted 1 teaspoon salt 1/2 cup white sugar

4 1/2 cups all-purpose flour

Filling  1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

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

DIRECTIONS:

	In the bowl of a stand mixer, sprinkle yeast over warm milk. Let stand 5 minutes. Add eggs, butter, salt and sugar. Mix. Add flour, a cup at a time and knead until the dough is slightly tacky. Turn dough out on a floured surface and knead for a couple of minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, dry place until doubled in size.
	After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
	Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
	Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract. Spread frosting on warm rolls before serving.

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