I’ve been using this recipe for years and always get rave reviews. I don’t know how much like Cinnabon they are since we don’t have them here but these are fantastic! They take some time to make but are SO worth it.
Recipe as follows:
1 pkg active dry yeast
1 cup warm milk (110*)
1/2 cup sugar
1/3 cup butter or margarine, softened
1 tsp salt
2 eggs
4-5 cups all purpose flour
Dissolve yeast in warm milk. Add in sugar, butter/margarine, eggs and salt. Mix well. Add in flour, 1 cup at a time until dough comes together. Put out onto a floured surface and knead 8-10 minutes or until dough is smooth and elastic. Put into a lightly greased bowl and let rise in a warm spot until doubled in size (1-2 hours). When fully risen, roll out on a floured surface, to a rectangle approx 16″x21″.
Filling:
1/3 cup butter or margarine, softened
1 cup brown sugar
2 Tbsp cinnamon
Mix together brown sugar and cinnamon. Spread butter/margarine on all but 1″ along the longest edge of dough. Spread brown sugar and cinnamon mixture onto the margarine and gently press the mixture into the dough. Begin rolling up the dough along the longest side, making sure to keep the roll tight and free of air pockets. Crimp the end of the dough onto the rolls and turn so the seam side is down. Use a string or unflavored dental floss to cut the roll into 12 equal slices. Place into a lightly greased 9×13 pan. Cover and let rise another 30 minutes. When done, bake at 375* for 15-18 minutes or until lightly browned. When done, butter the top of the cinnamon rolls to help keep them soft. Let cool in pan for 10 minutes before turning out and icing.
Frosting:
1 (8oz) pkg cream cheese, softened
1/4 cup butter or margarine, softened
1 tsp vanilla extract
2 cups powdered sugar
Mix cream cheese, margarine and vanilla together. Add powdered sugar and beat until smooth. Spread on warm cinnamon rolls after you have turned them out onto a cookie sheet.
Makes 12 good sized cinnamon rolls. Enjoy!
