Almost Cinnabons (Recipe Swap)

    This week my online cooking board did a recipe swap involving breakfast recipes.  Now I do not normally cook breakfast and rarely do I eat more then toast for breakfast.  However, when I got my recipe I was so excited.  The recipe is for Almost Cinnabons!  I absolutely love cinnamon rolls, especially at Cinnabon.  This recipe comes from Love Through the Stomach… and looked so incredible.
    I made the dough early in the morning, but it was a surprisingly chilly June morning so it took my dough about two and a half hours to rise.  I then spread on the butter and cinnamon/sugar goodness.  I rolled it up and then decided to let the rolls do a second rise for an hour.  As the rolls began their second rise the smell of cinnamon spread throughout the house.  My husband couldn’t wait to have a cinnamon roll.

    Baking in the oven they smelled heavenly.  The cinnamon rolls came out slightly browned and dripping with cinnamon and sugar.  The cream cheese frosting was thick and lucious.  These cinnamon rolls taste very similar to the ones I’ve had before a Cinnabon.  They were warm, gooey, and sweet.  Perfect for breakfast or dessert.  I will definitely be making these again soon!

Almost Cinnabons (adapted from Love Through the Stomach)
For the Dough:
1/3 c. warm milk (110 degrees)
1 package of dry active yeast
3 T. sugar
1 medium egg
2 T. butter
1/4 t. salt
1 1/2 c. flour

For the Filling:
1/2 c. brown sugar
2 t. cinnamon
2 T. butter, softened

For the Frosting:
3 T. cream cheese (I used 1/3 less fat)
1 c. powdered sugar
1 T. butter
1 t. vanilla

1.  In a medium sized mixing bowl combine the warm milk, sugar, and yeast.  Mix and let it sit 5 minutes to activate the yeast.  After five minutes add the salt, egg, and butter.  Mix well to combine. 

2.  Slowly add in the flour and knead for 4-5 minutes.  Form into a ball, return it to the mixing bowl, and cover with a towel.  Sit in a warm place for 1-2 hours or until the dough has doubled in size.

3.  Once the dough has doubled, turn it out onto a floured surface.  Using a rolling pin roll it into a rectangular shape. 

4.  Quickly mix the cinnamon and sugar together and set aside.  Spread the softened butter onto the dough rectangle covering it to the edges.  Sprinkle the buttered dough with the cinnamon and sugar mixture. 

5.  Starting at the narrow end roll up the dough.  Slice into 4 or 6 pieces (depending on the size) and place in a dish sprayed with cooking spray.  Cover with a towel and allow the rolls to rise for 1-2 horus.
6.  Preheat the oven to 400 degrees.  Bake for 25-30 minutes or until the cinnamon rolls are brown and cooked all the way through.  As soon as you remove them from the oven flip them upside down so the melted cinnamon mixture evenly covers the insides of the rolls. 
7.  Leave the cinnamon rolls in the baking dish while the frosting is prepared.  beat the cream cheese, powdered sugar, vanilla, and butter together until it comes together as a thick frosting.  Top the warm cinnamon rolls with the frosting and serve.
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