I‘m not going to lie. These are 1:1 Cinnabons, but just so much better since they‘re homemade. 10/10 would recommend (even if they take 3 hours to make, I can assure you they are worth it!)
Prep: 20 mins
Cook: 15 mins
Additional: 2 hrs 25 mins
Total: 3 hrs
Yield: 12 rolls
Ingredients
Dough:
- 1 cup (240ml) warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- ⅓ cup (75g) margarine, melted
- 4 ½ cups (540g) bread flour
- 1 teaspoon (5.5g) salt
- ½ cup (100g) white sugar
- 2 ½ teaspoons (1 package) bread machine yeast
Filling:
- 1 cup (215g) brown sugar, packed
- 2 ½ tablespoons (20g) ground cinnamon
- ⅓ cup (75g) butter, softened
Icing:
- 80g cream cheese, softened
- ¼ cup (55g) butter, softened
- 1 ½ cups (170g) confectioners’ sugar
- ½ teaspoon (2.5 ml) vanilla extract
- ⅛ teaspoon (0.7g) salt
Directions
Step 1
Mix all of the dough ingredients together and knead until a soft dough forms. Set in a bowl and let rest.
Step 2
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Step 3
Roll dough into a 16×21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Step 4
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
