Ask, and Ye Shall Receive
Cinnabon Cinnamon Roll Recipe
Good luck with this, I don’t know what a good cooking temp would be, my guess is 350… let me know what works for you. Like I said, I did the dough in the bread maker (wet ingredients on bottom, dry on top), which made it a million times easier.
Rolls:
1¼ oz. pckg. Yeast
1 c. warm milk
½ c. granulated sugar
1/3 c. melted butter
1 t. salt
2 eggs
4 c. all-purpose flour
Filling:
1 c. packed brown sugar
2½ TBS. cinnamon
1/3 c. butter
Icing:
7 TBS. butter, softened
1½ c. confectioners sugar
¼ c. (2 oz.) cream cheese
½ t. real vanilla extract
1/8 t. salt
Rolls: Oven to 400° F.
(1) Disolve yeast in milk.
(2) Mix in sugar, butter, salt, eggs, flour. Mix well.
(3) Turn dough out onto lightly floured surface. Knead into a large ball. Cover; let rise 1 hour.
(4) Roll dough into a 21″ x 16″ wide rectangle. Spread on softened butter, then sprinkle on filling.
(5) carefully roll starting in the 21″ side
(6) Using very sharp knife cut into 1 inch wide rolls, making sixteen. If want fewer, bigger rolls, cut them wider.
(6) Grease (butter) your preferred baking pan. Then place rolls in pan. Let the rolls rise for 30 minutes.
(8) Bake until the rolls are slightly browned and not doughy, about 10 -15 minutes
Filling:
While dough is rising, prepare the filling and the icing
(1)Soften butter, so that it is spreadable.
(2) After dough has been rolled out to the gigantic rectangle, spread the softened butter all over.
(3) Sprinkle brown sugar over entire buttered rectangle. Use more if you like more.
(4) Now sprinkle the cinnamon over the now sugary, buttery, doughy, rectangle.
Icing:
Cream it all together with an electric mixer. Spread on hot rolls.