Cinnamon Roll Dough
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
1 package yeast (1/4 ounce)
Cinnamon Roll Filling
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
Spread for Cinnamon Roll Dough
1/4 cup butter, softened
Cinnamon Roll Icing
200 gr cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well.
Put the ball of dough into a bowl that is sprayed with cooking spray.
In a new, small bowl, combine brown sugar, cinnamon,
Roll out your dough ball into rectangle then spread a 1/4 cup of softened butter on the dough.
Roll up the dough starting with the longer side and cut into fourteen (14) cinnamon rolls (or more smaller rolls, if you prefer).
Place the cinnamon rolls in a lightly greased glass baking dish, and let the cinnamon rolls rise until nearly doubled, which should take around 30 minutes
Preheat oven to 350 degree Fahrenheit. Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes.As your cinnamon rolls are baking, beat together cream cheese, butter, confectioners’ sugar, vanilla extract, and salt for the Cinnabon cinnamon roll icing.
The icing should be spread on your cinnamon rolls when they are still warm, shortly after being taken out of the oven so that the frosting melts into the cinnamon rolls.
When the cinnamon rolls are still warm, serve, and enjoy!