This "Delicious Cinnabon Cinnamon Rolls" recipe is a sweet sticky roll will make your family and friends appreciate the finer foods in life. Once they have had these delicious rolls you will never want another plain old cinnamon roll again.
Ingrediants:
makes 12 cinnamon rolls
Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120 degrees)
3/4 cup granulated sugar
1/4 cup heavy cream
2 eggs
7 tablespoons Can't Believe Its Not Butter
5 ½-6 cups all-purpose flour
Filling
½ cup Can't Believe Its Not Butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoons cornstarch
Frosting
1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
2 teaspoon vanilla extract
Tip:
If you use a butter like "Can't Believe Its Not Butter" do not add any salt; there is more than enough salt in the butter, any more would be too much salt.
Directions:
Rolls
Add water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.
On slow mix until they are combined and looks creamy.
Allow yeast to bloom (develop a foam), about 5-8 minutes.
While you are waiting:
In a small bowl melt 6 tablespoons of butter in the microwave.
Combine heavy cream, eggs and butter; make sure the butter is not too hot or it will cook the eggs.
Beat with a fork until eggs are mixed.
Once yeast mixture has developed a foam, add heavy cream mixture.
Mix on low until fully combined.
Add 4 cups of flour, one cup at a time.
Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. (The perfect dough ball will clean the bowl).
Knead dough on medium-high for 5 minutes.
While you are waiting:
Lightly dust counter-top with flour.
Remove the dough ball from the bowl and place on the counter-top.
Knead a few turns; shape dough into a ball.
Add 1 tablespoon butter to a large bowl and heat in microwave until melted.
Let bottom of bowl cool to touch then place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and put a towel over it.
Set bowl in a warm place in your kitchen.
Allow dough to rise for 60-90 minutes or until it nearly doubled in size.
Filling
While you are waiting:
Combine light brown sugar, cinnamon and corn starch in a medium bowl.
Stir with as fork until combined.
Then set aside.
Rolls
Place dough onto a lightly floured surface.
Knead the dough a few turns; just enough to shape into a rectangle.
Then using a rolling pin, roll out until it is about 18” long x 24” wide.
Spread softened butter around dough leaving the bottom 1” uncoated.
Now sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.
Press sugar mixture into dough by gently rolling it with the rolling pin.
Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.
Cut dough roll in half.
Then cut those halves in half, giving you 4 pieces.
Now cut each of those pieces into 1/3 rd.
You should have 12 pieces when you are done.
Grease with butter (don't flour the pans) two 9”x13” baking dishes.
Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each; put the end pieces upside down.
Cover with plastic wrap and towel.
Set pans in a warm place again.
Allow dough to rise for 60-90 minutes or until it nearly doubled in size.
Preheat oven 350°F.
Bake for approximately 20 minutes or until golden brown and cooked through.
Rotate the pans halfway through baking time.
Frosting
While you are waiting:
Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.
Add sugar, lemon juice, vanilla.
Mix on medium until mixture is light and fluffy, about 5 minutes.
Set aside.
Completing Rolls
Remove rolls from oven.
Spread 1/4 of the frosting over each pan of rolls.
Allow to cool slightly and repeat.
Serve and enjoy!
