Ok guys- I finally got around to taking pictures of these. Most of the time they are never around long enough to do that- so yesterday I made it a point to get some pictures. Luke was the main photographer here. He regretted he couldn't capture the smell for you. :-)
Anyway, for those of you who keep asking if it's on my blog yet: this is for you!
These are so yummy- and do taste like Cinnabon. We don't have a Cinnabon in our mall, though I heard we were going to get one again- after 5 years or so without it. I really missed having one, so found a recipe online, though I have changed it a bit, so here's mine:
This makes 16 large rolls- two 9" x 13" pans full.
"Cinnabon" Cinnamon Rolls
2 c. warm milk
1 c. sugar
2 T. yeast
3/4 c. butter (room temp)
2 tsp. salt
6 c. white flour
2 c. whole wheat flour
Combine everything in the mixer (kitchenaid, bocshe, etc) and knead for 10 minutes. Let sit with the lid on and rise until it reaches the lid (this might take 45 minutes to an hour), then knead the dough for a minute or 2 and roll out on floured surface.
2/3 c. butter (room temp)
Spread the butter onto the rolled out dough.
2 c. sugar
1/4 c. molasses
--mix together then add:--
1/3 c. saigon cinnamon*1/4 c. flour
Mix the sugar, cinnamon and flour together and sprinkle/spread over the butter.
Roll up Jelly-roll style and mark 16 even marks for the cuts on the roll. Cut out 16 pieces and put 8 in each 9" x 13" greased baking dish. (Two 9" x 13".)
Let rise until doubled and bake in 375 degree oven for 22-25 minutes. The tops will be brown. Frost while warm.
1 c. butter (room temp)
3 cups powdered sugar
1/2 c. (4 oz) cream cheese
1 teaspoon vanilla
1/4 teaspoon salt
blend thoroughly and then spread over warm cinnamon rolls.
*Or another high quality- don't use the generic that is just labled "ground cinnamon", this makes a big difference. I buy mine at Costco: $3. for a large container.
Rolls will be brown on the top, but still the soft doughy-ness we love in the middle, and not uncooked.