Simple and easy directions to prepare cinnamon buns or rolls with a great cream cheese icing. They taste exactly like Cinnabon!
Ingredients
For the dough:
1½ teaspoon yeast
1 cup (250ml) warm milk (about 100ºF.)
½ cup (100g) granulated sugar + 1 teaspoon sugar
⅓ cup (70g) unsalted butter, chopped into chunks
1 teaspoon salt
2 eggs
4 cups (500g) all-purpose flour
For the filling:
1 cup (200g) brown sugar
2½ tablespoons ground cinnamon
⅓ cup (70g) unsalted butter, softened
For the icing:
½ cup (115g) unsalted butter at room temperature
¼ cup (115g) cream cheese at room temperature
1½ (180g) cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
Method
Prepare the rolls:
Dissolve the yeast in the warm milk in a large bowl. Add 1 teaspoon of sugar and stir. Let rest for 5 minutes. Add sugar, butter, salt, eggs, and flour. Mix well. Knead the dough into a large ball, using your hands lightly dusted with flour or use a stand mixer. 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.
Prepare 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.
Form the rolls:
Working carefully from the large side, roll the dough down to the other side, pinching the dough together often. Cut the rolled dough into twelve slices and place them evenly in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 20 minutes at 375°F, or until golden brown.
Prepare the icing:
Beat all ingredients together.
Assemble:
When the rolls come out of the oven, let them cool for about 10 minutes, then coat generously with the icing.
Recipe by IronWhisk at http://www.ironwhisk.com/2011/12/traffic-accidents-in-panama-cinnamon-rolls/