These are just like Cinnabon. Really, really good... Don't be afraid of cinnamon rolls! They're not as hard as they seem. I always make these and roll them out, put them in a pan in the evening and put them in the refrigerator to do their second rise overnight. In the morning, pull them out and set them on the counter for 30-45 minutes to get to room temperature while you let the oven pre-heat. Then, bake them up! Cinnamon rolls are best eaten hot and fresh. (I'm sorry this picture is so terrible, it does NOT do these justice!) I've been wanting to post this recipe for a long time, but have been holding off for a picture... this is better than nothing, I guess! : )
Cinnabon Cinnamon Rolls
2 1/4 t. yeast
1 c. warm milk (110 degrees)
1/2 c. castor or breakfast sugar
1/3 c. butter
1 t. salt
2 eggs
4 c. flour
Filling: (I almost always double this part)
1 c. packed brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
Icing:
8 T. butter
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 t. vanilla
1/8 t. salt
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour. Mix well.
Knead the dough into a large ball. Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be about 1/4 inch thick.
To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the melted butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. You want the cinnamon mixture to go all the way to the edge of on three sides of the rectangle. On the side that will be the outer edge, leave about 1/4-1/2 inch of dough uncovered by cinnamon. Make sense? You will roll toward this edge.
Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into approximately 2 inch wide slices, and play in a lightly greased baking pan. At this point, you can refrigerate it over night. OR
Bake ten minutes or until light golden brown. (It usually takes me a bit longer then ten minutes).
While the rolls are baking, combing the icing ingredients in a large mixing bowl. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.
Oh. My. : ) Delish!
2 1/4 t. yeast
1 c. warm milk (110 degrees)
1/2 c. castor or breakfast sugar
1/3 c. butter
1 t. salt
2 eggs
4 c. flour
Filling: (I almost always double this part)
1 c. packed brown sugar
2 1/2 T. cinnamon
1/3 c. butter, softened
Icing:
8 T. butter
1 1/2 c. powdered sugar
1/4 c. cream cheese
1/2 t. vanilla
1/8 t. salt
For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour. Mix well.
Knead the dough into a large ball. Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approximately 21 inches long by 16 inches wide. It should be about 1/4 inch thick.
To make the filling, combine the brown sugar and cinnamon in a bowl. Spread the melted butter over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. You want the cinnamon mixture to go all the way to the edge of on three sides of the rectangle. On the side that will be the outer edge, leave about 1/4-1/2 inch of dough uncovered by cinnamon. Make sense? You will roll toward this edge.
Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into approximately 2 inch wide slices, and play in a lightly greased baking pan. At this point, you can refrigerate it over night. OR
Bake ten minutes or until light golden brown. (It usually takes me a bit longer then ten minutes).
While the rolls are baking, combing the icing ingredients in a large mixing bowl. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.
Oh. My. : ) Delish!
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