Cinnabon

I have never had real Cinnabon's - we don't get tham in Australia - but after this afternoon I don't need to. I tested out a recipe from Tartlet a Cinnabon knock-off recipe. She says it's close, I'll take her word for it, because they are indeed very tasty.

This recipe made 18, there are now only 15 sitting on my bench top, drizzled in their sweet frosting, stinking of cinnamon. Calling out to me...

Okay now there are only 14, it's not my fault I'm just so weak when it comes to cinnamon.
Just one more batch of goodies I need to share out before I eat the whole darned lot.
Here take one, take two, please?




Cinnabon™ Knock-off Cinnamon Rolls
Rolls:
1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 c. warm milk (105º to 110º F.)
1/2 c. granulated sugar
1/3 c. margarine, melted (used butter)
1 tsp. salt
2 eggs
4 c. all-purpose flour
Filling:
1 c. packed brown sugar
2 1/2 TBS. cinnamon
1/3 c. margarine, softened (used butter)

Icing:
1/4 c. (1/2 stick) margarine, softened (used butter)
1/4 c. (2 oz.) cream cheese, softened
1 1/2 c. powdered sugar
1 TBS. whole milk ( I added a bit extra as it was a bit thick)
1/4 tsp. vanilla
1/8 tsp. lemon extract

For the rolls, dissolve the yeast in the warm milk in a large bowl
Mix together the sugar, butter, salt & eggs. Add flour and mix well
Knead the dough into a large ball, using your hands lightly dusted with flour.
Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
Preheat oven to 400º F.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.
Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.
While the rolls bake, make the icing by mixing the butter and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.