Cinnamon Roll Tutorial with LOTS of Frosting!

This is a family favourite!  

I LOVE CinnabonⓇ cinnamon rolls!  When I walk down the mall aisle where Cinnabon is, I walk a little slower and breathe a little deeper ;)  So when I found this recipe, I was VERY happy with it!  All it needed was a little more frosting ;)  Last time I made them, I took pictures of the whole process so that I could share a tutorial with you.  If you give these a try, I think you will LOVE them!




Start with these ingredients for the dough:

Dough:

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce, not instant yeast)

Start by microwaving the milk for 45-60 seconds.
Dissolve yeast in the warm milk in a large bowl.

Add sugar, butter, salt, eggs, and flour.
Mix well.
Knead dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap.
Let rise  in a warm place about one hour or until dough has doubled in size.
(A tip I learned is to put the bowl on top of the stove while the oven is preheating- that way the dough is nice and warm and rises better)


Filling:

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Combine brown sugar and cinnamon in a small bowl.

Spray counter with cooking spray or sprinkle flour on it. (I used flour)
Roll dough into a 16x21 inch rectangle about 1/4 inch thick. (Just get it close to these measurements)

Spread dough with 1/3 cup softened butter. (I use a basting brush)
Sprinkle evenly with sugar/cinnamon mixture.

Roll dough starting with the longer side.
Cut into 12 large rolls (or 18 smaller ones) (or however many seems right ;)
Place rolls in a lightly greased 9x13 inch glass baking dish (if I have extra rolls, I will put the rest in a square dish or a round one.  I like to cut more rolls so that they are "shorter".. I really like lots of frosting, so I'd rather a smaller roll in the end anyway!)

Cover and let rise until nearly doubled, about 30 minutes.
Then you can either put them in the fridge for baking the next morning, or move on to the baking stage:

Bake rolls in preheated 350 degree oven until golden brown (about 18-20 minutes).



Icing:

4.5 oz cream cheese, softened
6 tablespoons butter, softened
2 and 1/4 cups confectioners' sugar
3/4 teaspoons vanilla extract
1/8 teaspoon salt

While the rolls are baking, mix up your frosting!
Beat together all frosting ingredients.

Spread frosting on while rolls are still warm (so it'll melt).
As you can see in the above photo, this recipe makes a LOT of frosting!
If you don't quite want that much on your rolls, you can save some in a separate container and when you're eating a roll later, you can add extra frosting as desired (best part is there's no charge for extra frosting like when you buy them at the store!)

Is your mouth watering?  Mine is!  If you want to try this recipe for yourself, go ahead and pin this post for when you get a chance to try it!



Note: Recipe source: allrecipes, the only thing I changed was the amount of frosting!

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If you liked this post, you might like  my Pumpkin Roll photo & video tutorial- click here to check it out!

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