Cinnabon Cinnamon Rolls


¼ oz package active dry yeast

1 cup warm milk — (105 to 110)

1/2 cup granulated sugar

1 tsp salt

2 eggs

1/3 cup butter — melted

4 cups all purpose flour


1 cup packed brown sugar

2 1/2 tsp Cinnamon

1/3 cup butter — softened


8 Tbs butter– softened ( 1 stick)

1 1/2 cups powdered sugar

1/4 cup (2 oz) cream cheese

1/2 tsp vanilla extract

1/8 tsp salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add

the sugar, butter, salt, eggs and flour and mix well.

2. Knead the dough into a large ball, using your hands dusted lightly with


3. Put in bowl, cover and let rise in a warm place about 1 hour, or until

the dough has doubled.

4. Roll the dough out on a lightly floured surface. Roll dough flat until

it is approximately 21 x 16 inches and 1/4 inch thick.

5. Preheat oven to 400 degrees

6. For the filling, combine the brown sugar and cinnamon in a bowl.

7. Spread the softened margarine evenly over the surface of the dough, and

then sprinkle the cinnamon and sugar evenly over the surface.

8. Working carefully from the top ( a21-inch side), roll the dough in the

bottom edge.

9. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly

spaced in a lightly greased baking pan. Bake for 10 minutes or until light

brown on top.

10. While the rolls bake, combine the icing ingredients. Beat well with an

electric mixer until fluffy.

11. When the rolls come out of the oven, coat each generously with icing.

12. Use a bread machine to make dough, use the exact amounts specified and

bring the milk to room temperature by nuking it. Put the ingredients in the

machine, liquids first, dry next and after making a little well in the

center, put the yeast in. Use the dough setting on the bread machine.

13. For the most part, afterwards, follow the directions as listed, except

for a few things. After the dough rises, assemble the rolls as directed(

rolling, filling and cutting) but let them rise again for about 30 minutes

on the baking pan. Turn the oven on to 150 – 170 for one minute and then

turn it off. Put the roll in, covered with a PAM- coated damp towel.

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