Cinnamon Rolls

I halved this recipe and it made 8 rolls (the recipe claims that it makes 12 for the entire recipe). These are by far the best cinnamon rolls, so much better than the type in the can, which in my book makes them worth the effort. Dan loved them, so I know I will be making them again.

Clone of a Cinnabon

from: Allrecipes.com
1 cup warm milk (110 degrees F/45 degrees C)

2 eggs, room temperature

1/3 cup margarine or butter, melted (I used butter)

4 1/2 cups bread flour

1 teaspoon salt

1/2 cup white sugar

2 1/2 teaspoons bread machine yeast (also known as fast rising, rapid rising, or instant yeast)

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

Icing:

1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Bread Machine Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

Alternate directions using KitchenAid mixer:

1. Dissolve the yeast in the warmed milk, along with 1 tsp sugar from the 1/2 cup white sugar. Let stand, covered, about 10 minutes, until foamy.

2. In the bowl of your KitchenAid mixer, add the yeast/milk mixture, eggs, melted margarine, 3 cups bread flour, salt, and remaining sugar; mix on medium speed with the flat beater until combined.

3. Switch to the dough hook and start kneading the dough on speed 2.

4. Add 1/2 cup of bread flour at a time, until the dough becomes soft and elastic and no longer sticks to the bowl (approximately 4-1/2 c). This will vary depending on the humidity of your kitchen, but you can definitely start to see when the dough stops sticking to the sides. It will start to follow the dough hook around as it spins and will start flopping around the bowl in a large ball. After you reach a total of 4-1/2 cups, start adding the flour a tablespoon at a time so you don't risk adding too much flour.

5. Transfer the dough to a lightly greased bowl and cover with a damp towel for approximately 1 hour, or until the dough has doubled in size. (Heat your oven to 150°F, turn it off, and then let the dough rise in the warmed oven.
6. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.

7. In a small bowl, combine brown sugar and cinnamon.

8. Roll dough into a rectangle. Spread dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture.

9. Roll up dough (lengthwise) and cut with a bread knife into 12 rolls (I use fishing line to cut the rolls) (approximately 1-3/4" each, or three finger widths).

10. Place rolls in a lightly greased 9x13 inch baking pan. (If you want to make these the night before, follow the instructions up to this step but then cover and refrigerate your rolls before the second rise. In the morning, take them out of the refrigerate and allow them to rise before baking.)

11. Cover and let rise until nearly doubled, about 30 minutes.

12. Meanwhile, preheat oven to 400 degrees F (200 degrees C). (Or bake at 350F for 20-25 minutes.)
12. Bake rolls in preheated oven until golden brown, about 15 minutes.

13. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.

14. Spread frosting on warm rolls before serving.