Who doesn't love a good cinnabon, especially drizzled with caramel and creamy cream cheese frosting. These are so fluffy and sweet you'll forget about the cinnabon at the mall. These are also perfect to make a ahead and place in the fridge overnight, that will just give them more time to rest!
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Prep time
15 min
Cook time
25-30 min
Total time
2-3 hrs
Ingredients
Dough
2 1/4 tsp active dry yeast
1 cup luke warm milk
1/2 cup of granulated sugar
1/3 cup of softened butter
1 tsp salt
2 eggs
4 cups of flour
Filling
1 cup brown sugar
1 tbsp of cinnamon
1/3 cup of softned butter
1/2 cup chopped pecans (optional)
For bottom of pan
1/3 cup of melted butter
1/4 cup of brown sugar
Cream cheese icing
5 tbsp of butter, 1/2 cup of cream cheese, 1/2 tsp of vanilla, 1 1/2 cups of powdered sugar, splash of milk
Directions
Mix dry ingredients in a kitchen aid mixer, or regular bowl if youre doing this by hand, and mix wet separate, then add wet ingredients slowly into dry. Mix well till everything is incorporated and formed into a dough. Cover and let dough double in size. Should take 30-40 min.
In a seperate bowl mix brown sugar and cinnamon together.
When dough has doubled in size, on a floured surface area roll the dough out till its 1/2 inch in thickness the spread the butter. Make sure you leave an inch border around the dough untouched. Then sprinkle the cinnamon mixture, and pecans then roll out and cut the rolls using a serrated knife.
Should make 9-12 rolls depending on size.
Let the rolls rest to the side till they double then bake in a 350 degree oven for 30 min, or till rolls are done.
While the rolls are cooling make the icing to go on top. Just mix the creamcheese and butter together till its fluffy then add the powdered sugar, and vanilla, splash of milk to get the consistency wanted.
Serve warm and enjoy!
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