Clone of a Cinnabon

Clone of a Cinnabon
I've tried a lot of cinnamon roll recipes in my day, and this is, by far, the best one I've come across!

Sweet Dough
1 c (237 ml) milk at 110F-115F (43-46C)
2 1/2 tsp yeast
1/2 c (99 g) sugar
4 1/2 c (563 g) bread flour
1 tsp salt
1/3 c (78 g) butter, melted and cooled to room temp
2 eggs, room temp

Cinnamon Sugar Filling
1 c (142 g) brown sugar, packed
2 1/2 Tbls cinnamon
1/3 c (78 g) butter, room temp

Pour the milk over the sugar and yeast in a large bowl. Let set ten minutes. If bubbles form, you can continue. If not, toss and try again!

Meanwhile, in another bowl, combine the bread flour and salt.

After yeast has been activated, add eggs and melted butter. Begin adding the flour in 1/2 to 1 c increments until it is firm enough to roll by hand. Pour onto a lightly floured counter and knead, working in remaining flour, until gluten is fully developed. About 15 minutes.

Place dough into a well oiled bowl, oil the top and cover with plastic wrap. Place in fridge overnight or at least 8 hours.

In the morning, after dough has at least doubled, roll out to about 1/4" thickness on a lightly floured surface. If the dough is too elastic, cover and let rest ten minutes before you resume rolling. The ideal dimensions are 16x21. Combine the sugar and cinnamon in a small bowl, then spread butter over the rolled dough, leaving an 1" clear on the side farthest from you. Sprinkle over and press in the filling, then roll, sealing the clean 1" by wetting it slightly with water. Cut into 12 pieces with floss (using the cinnamon flavored stuff is totally optional! :D) and set each individual piece onto a lightly floured or greased sheet pan or baking dish. Be sure there is at least an inch between each roll or the rise will be affected. Let set, covered, in a warm place until doubled in size, about 30 minutes.

Preheat oven to 400F (204C) and watch this while you bake. It's childish and probably inappropriate for some, but it's so inexplicably funny!

Bake risen rolls until golden brown, about 15 minutes. While rolls are baking, prepare...

Cream Cheese Frosting
3 oz (85 g) cream cheese, room temp
1/4 c (50 g) butter, room temp
1 1/2 c (234 g) confectioners' sugar (may need more or less depending on desired consistency)
1/2 tsp vanilla
1/8 tsp salt
2 Tbls maple syrup (optional - my addition)

Beat together cream cheese and butter until well combined. Sift in confectioners' sugar, bit by bit and add salt. Beat about 5 minutes until light and fluffy, then briefly beat in vanilla and maple syrup, if using. Spread frosting on warm rolls before serving.
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