Tuesday, April 7, 2009

Cinnabon Cinnamon Rolls (Heidi Maxfield and Krista Christensen)

I stole this picture from Krista's Recipe Blog

These are seriously the best cinnamon rolls EVER!
I got them from Heidi and Krista's Recipe Blog

1 cup warm milk
2 eggs, room temp
1/3 cup slightly salted margarine or butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast

1/3 cup Softened butter
1, 3/4 TBS Cinnamon
3/4 cup Brown Sugar
Walnuts, Raisins, optional

Cream Cheese Frosting
1 (4 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 400 degrees so kitchen can get warm as well.
Put warm milk yeast and 1tsp white sugar in bowl to bubble for 5 min.
Beat eggs with fork. Place in bowl with remaining ingredients, add yeast mixture. Mix all together in bread machine or knead well about 10 min) Transfer the dough into a greased bowl. Cover to keep warm (place bowl on stove top so it stays warm). Let rise until double - about 1 hour. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with cinnamon/sugar mixture.
Roll up dough and cut into 12 equal rolls. Use a long piece of thread to slide underneath the dough and then bring up to the top - criss cross the thread and pull tight so it cuts the dough. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45 minutes. (keep on stove top to stay warm)
Bake rolls in preheated oven until golden brown, about 12-15 minutes - we suggest covering them with tin foil halfway through to prevent overbrowning. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.