Today we have a slight departure from the 2012 Year-In-Review monthly photo diary to bring you recipe. The Cinnamon Roll Recipe everyone has been asking about. It’s copy of a Cinnabon straight from you local food court. Oh how crazy bonkers good are those?
These are a darn good take off. They have become a Christmas Morning tradition.
Confession, if I made these cinnamon rolls as often as the little people or myself wanted, we’d be needing to try out for the Biggest Loser. They are a touch addictive. Come on, everyone should have a warm gooey baked product on a daily basis will become my believable mantra.
I can’t wait for you to taste these.
You’ll need a bread machine, it a huge time saver. If you don’t have one, don’t despair. I left directions below the recipe so you too can make these make these cinnamon rolls happen!
I ate those scraps. Damn straight.
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- ⅓ cup unsalted butter, at room temp.
- 4½ cups bread flour
- 1 teaspoon salt
- ½ cup white sugar
- 2½ teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2½ tablespoons ground cinnamon
- ⅓ cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- 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 room temp butter, brown sugar and cinnamon. Step aside.
- Roll dough into a 16×21 inch rectangle. Spread the butter/sugar/cinnamon mixture over the surface of the dough. Press it down into the dough evenly.
- Roll-up the dough lengthwise and cut into 12 rolls.
- Place rolls in a lightly greased pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
- NOTE FOR NON-BREAD MACHINE FRIENDS: For the dough, heat the milk, butter, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm (110 degrees – you could stick your finger in and it feels cozy, not hot) then, and only then, whisk in your eggs. Sprinkle the yeast on the warm milk and let them get to know one another for about a minute. No touch.
- Combine 4½ cups of the flour with the salt. Add to the milk/yeast mixture. If your dough is still too sticky, gradually stir in enough flour to make the soft dough. Cover, then set aside in a toasty, non-drafty place. Mine is the back burner of the cooktop. Once the dough has risen, or doubled in size you are ready to go on to the next steps listed above.