MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Copycat Cinnabon Cinnamon Rolls
Categories: Breads, Spices
Yield: 8 servings

MMMMM---------------------------DOUGH--------------------------------
1 1/4 oz Env active dry yeast
1 c Warm whole milk;
- (110┬║F/43┬║C)
1/2 c Sugar
1/3 c Buter; melted
2 lg Eggs
1 ts Salt
4 1/2 c A-p flour

MMMMM--------------------------FILLING-------------------------------
3/4 c (packed) brown sugar
2 tb Ground cinnamon
1/4 c Butter; melted, divided

MMMMM--------------------------FROSTING-------------------------------
1/2 c Butter,; softened
1/4 c Cream cheese;, softened
1/2 ts Vanilla extract
1/8 ts Salt
1 1/2 c Confectioners' sugar

To get started, dissolve the yeast in warm milk. After a
few minutes, it should be frothy and ready to use.

In a stand mixer bowl, combine sugar, butter, eggs and
salt with the yeast mixture and 2 cups flour; beat on
medium speed until smooth. Stir in enough remaining
flour to form a soft dough (the dough will be sticky).

Turn dough onto a floured surface and knead until smooth
and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease the top.
Cover with plastic wrap and let rise in a warm place
until doubled; it will take about an hour.

Mix brown sugar and cinnamon. Punch down the dough and
divide it in half.

On a lightlyx floured surface, roll one portion of dough
into an 11' × 8" rectangle. Brush with 2 tablespoons of
butter, then sprinkle with half of the brown sugar
mixture to within 1/2" of the edges.

Roll up the dough up jelly-roll style, starting with a
long side, to create the signature Cinnabon swirl. Pinch
seam to seal. Cut into eight slices.

EditorΓÇÖs Tip: Using unflavored dental floss to slice the
rolled dough makes a clean cut that doesnΓÇÖt squish or
pinch the edges.

Place each slice in a greased 13" X 9" pan, cut side
down. Cover with a kitchen towel.

Repeat with remaining dough and filling. Let rise in a
warm place until doubled, about an hour. Set the
oven @ 350┬║F/175┬║C.

ItΓÇÖs important not to eat the hot bunsΓÇöthey wonΓÇÖt have
the proper texture until they cool and set a while.
(Maybe clean your kitchen while you wait.)

ItΓÇÖs not a Cinnabon copycat recipe unless you add cream
cheese frosting. Beat butter, cream cheese, vanilla and
salt until blended. Gradually beat in confectionersΓÇÖ
sugar.

Use a spatula to spread the frosting over the Cinnabon
buns. Be generous! For the best Cinnabon copycat recipe,
the frosting should soak into the whorls of the bun,
pour down the side and puddle onto your plate.

You can refrigerate leftovers, although we doubt there
will be any.

Kelsey Dimberg. Chicago, Illinois

Makes: 8 rolls

RECIPE FROM: https://www.tasteofhome.com

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