Copycat Cinnabons

Copycat Cinnabons Ingredients

– 236ml of whole milk– 2 eggs room temperature– 46g butter room temperature– 545g strong white bread flour (plus extra for rolling)– ½ tsp salt– 65g white sugar– 1 package active dry yeast– 136g brown sugar– 4 heaped tbsp cinnamon powder– 46g softened butter

(Frosting)

– 4 ounce cream cheese softened– ¼ cup butter softened– 1 ½ cups confectioners’ sugar– ½ teaspoon vanilla extract– ⅛ teaspoon salt

Steps

1 Combine 2 cups of the flour and yeast in a large mixing bowl In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130F (butter will be almost melted)2 Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 secondsStir in as much of the flour as you can3 Place dough on a floured surface and knead in as much of the remaining flour as possible Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes)4 Cover dough with oil or cooking spray and plastic wrap Let rest covered for about 15 minutes Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside5 Roll the dough into a 18×21-inch rectangle Spread ⅓ cup butter on the dough and top with the brown sugar and cinnamon mixture6 Starting with the long side, roll up dough so you have an 18″ logCut into 12 even rolls Grease a 9×13 pan and place the rolls in the panCover with plastic wrap and a tea towel and let rise until nearly doubled, about 45 minutes Meanwhile, preheat oven to 400F7 Bake rolls on the center rack about 15 minutes or until lightly browned (If underbaked cover with foil and bake for a while longer) While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy8 Allow rolls to cool for about 10-15 minutes and spread frosting on rolls