Cinnabon Cinnamon Rolls

 

DISCLAIMER: I'm not saying you SHOULD make these this weekend, especially if they may or may not interfere with your new years resolutions, but I'm not going to stop you! I made these over Thanksgiving, so don't you worry about me ruining my healthy eating habits or anything- although its very sweet of you.
You know how when you're walking through the airport or mall and that ooey gooey Cinnabon smell makes you stop in your tracks and wish you could have one (even though you know you really shouldn't)? Well, now I'm bringing that feeling to you in your own home! (insert clapping) OK. I know these are not exactly the healthiest choice for breakfast, but I firmly believe its OK to treat yourself (or at least your guests) on special occasions/holidays! These are SO yummy and actually the first recipe I ever made using yeast! If I can do it- so can you! And you really don't even need a mixer... if you have really strong arms...  :)



This recipe (inspired by this one) freezes well. I like to line a large Ziploc bag or storage container with parchment paper (so later they can go straight into the pan) and store the uncooked versions in the fridge (if you want to eat the next day) or the freezer (will probably keep for a couple months, but honestly we've never been able to wait that long!). You can make the frosting ahead of time too and freeze individual serving sizes in plastic wrap or little baggies. Your guests will thank you...and thank you...and thank you... If you do not want said guests to visit you over and over, don't make these for them...

Cinnabon Cinnamon Rolls
Makes 12 rolls

• 1 cup warm milk (110 degrees F//45 degrees C)
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 4 1/2 cups bread flour
• 1 tsp salt
• 1/2 cup white sugar
• 2 1/2 tsp (1 packet) rapid rise active yeast
• 1 cup brown sugar, packed
• 2 1/2 TBSP ground cinnamon
• 1/3 cup butter, softened
• plain dental floss

For the icing:

•  3 oz package cream cheese
• 1/4 cup butter, softened
• 1 1/2 cups confectioners sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Combine warm milk, yeast and 1 TBSP sugar in glass cup. Let sit 5-10 minutes (do not stir), until the mixture has doubled and looks foamy on the top. In a mixer with the paddle attachment, beat butter, sugar and salt until well-blended. Add yeast mixture. 

Add eggs, one at a time. Slowly add flour on low speed. Once all the flour is added, I switch to my bread hook attachment and knead for about 5 minutes. 

If you don't have a bread hook, you can turn out on a lightly floured surface and knead for about 10 minutes. Knead until it starts to form a large ball and is not too sticky. Spray ball with non stick cooking spray, turn to coat. 

Cover bowl with a cloth and let rise in a warm place ( I turn my oven to 200 while waiting for yeast mixture to activate and then turn off when I start mixing) until doubled in bulk, about 1 hour. 

Roll dough into 16x21 inch rectangle on a lightly floured surface. 

Mix together brown sugar and cinnamon and then combine with softened butter to create a paste. 

Evenly spread paste across rectangle, leaving 1/2 inch of "un-cinnamoned" dough to one long end. 

Carefully roll up and seal seam by dipping fingers into cold water and pressing seam. 

Use plain (not mint!) dental floss to cut the big roll into 12 even sections. I like to mark off where I will cut first. 

Place in parchment-lined baking pan (I prefer glass). (If you're making them for the next morning, cover with plastic wrap and place in fridge overnight. 

In the morning place in cold oven and heat to 350- cook for 15-20 minutes) Cover and let rise again for about 30 minutes, or until doubled. Bake in oven preheated to 350 for 15 minutes. Cool for 10 minutes and then ice.

For icing, blend butter and cream cheese until fluffy using paddle attachment on mixer. Add salt and vanilla. Slowly add sugar, on low, until well combined. Store in fridge/freezer.

Breakfast tray for the bf, who was sick over Thanksgiving.

Enjoy!