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  Whole milk; warm
           - (110°F/43°C)
    1/2 c  Sugar
    1/3 c  Butter; melted
      2 lg Eggs
      1 ts Salt
  4 1/2 c  A-P flour

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Brown sugar; packed
      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 to 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 1 hour.

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

  On a lightly floured surface, roll one portion of dough into an
  11×8" rectangle. Brush with 2 tb 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.

  Tip: Using unflavored dental floss to slice the rolled dough makes
  a clean cut that doesn't squish or pinch the edges.

  Place each slice in a greased 13x9" pan, cut side down. Cover with
  a kitchen towel.

  Repeat with remaining dough and filling. Let rise in a warm place
  until doubled, about 1 hour. Set the oven @ 350°F/175°C.

  It's important not to eat the hot buns--they won't have the proper
  texture until they cool and set a while. (Maybe clean your kitchen
  while you wait.)

  It's not a Cinnabon copycat recipe unless you add cream cheese
  frosting. Beat butter, cream cheese, vanilla, and salt until
  blended. Gradually beat in confectioners' 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.

  Recipe by Kelsey Dimberg, Chicago, Illinois

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

  Uncle Dirty Dave's Archives

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