ROLLS-
1 c milk
2 eggs- room temperature
1/3c butter- room temperature
4 and 1/4c bread flour
1/2t salt
1/2c sugar
1 package yeast
1 c brown sugar
3 T cinnamon
1/3c softened butter
FROSTING-
4 oz cream cheese
1/4c butter softened
1and 1/2c powdered sugar
1/2t vanilla
1/8t salt
Combine 2 c flour and yeast in large mixing bowl.
In a saucepan combine milk, butter, sugar, and salt over medium heat until temperature reaches 120-130 degrees, butter will be almost melted.
Add milk mixture to flouw mixture along with eggs and mix with electric mixer on low for 30 seconds.
Stir in as much of the flour as you can.
Place dough a floured surface and knead in as much flour as possible. Continue to knead the dough until it is very smooth and elastic(this will take about 5-10 minutes)
Cover dough with oil and plastic wrap. Let rest covered for about 15min. Meanwhile in a small bowl combine brown sugar and cinnamon.
Roll dough into a 18x21 inch rectangle. Spread 1/3c butter on dough and top with brown sugar and cinnamon.
Starting with long side, rollup dough so you have an 18'' log. Cut into 12 even rolls. Grease 9x13 pan and place rolls on pan. Cover with plastice wrap and a towel, let rise for 45 min or until doubled.
Preheat oven to 400 degrees.
Bake rolls on center rack about 15 min or until lightly brown.
While rolls are baking, combine cream cheese, 1/4c butter, powdered sugar, vanilla and salt with electric mixer until fluffy.
Allow rolls to cool for about 10-15 min and spread frosting on warm rolls
*** Dont add too much flour before the first rise. It will make the dough easier to handle. If you add too much flour it makes a dry tough cinnabon. So let the dough stay a little fluffy and slightly tacky. You can dust the dough with flour when you roll it so that its easy to roll***
