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

MMMMM