You’re going to need a bread machine for this… However, if you have one, this cinnamon roll recipe will soon become a family favoite.
The original recipe is called: “Clone of a Cinnabon” by Marsha Fernandez. I’ve made a few slight changes and clarifications.
Ingredients for Bread Machine:
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt (I use sea salt)
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
Ingredients for Cinnamon/brown sugar mixture inside the rolls:
1 cup brown sugar
2 1/2 Tablespoons ground cinnamon
1/3 cup butter, softened
Ingredients for Frosting (Don’t make until rolls are almost finished cooking)
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ (powdered) sugar
1 teaspooon vanilla extract
1/8 teaspoon salt
Directions:
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. (I will typically put all the liquids in first, then the dry ingredients ending with the yeast on top. See the order I listed the ingredients.)
Select dough cycle (leaven dough); press Start
2. After the dough has doubled in size (when the machine is finished) turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
In a small bowl, combine the brown sugar and cinnamon.
3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.
Place rolls in a lightly greased 9/13 inch baking pan. (Foil pans also work great.) Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
