Cinnabon Cinnamon Roll

Dough:

85g butter ~ melted

1 cup (240ml) milk ~ warm 110F

2 large eggs ~ room temperature

4-1/2 cup bread flour

1/2 cup granulated sugar

1 packet of instant yeast

1 tsp salt

Cinnamon Sugar

1 cup brown sugar

2-1/2 tbsp ground cinnamon

85g butter ~ softened

Frosting

115g cream cheese ~ softened

57g butter ~ softened

170g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions/Instructions:

1. In a measuring jug warm the butter and milk (110 deg F) together until the butter has melted.  Whisk in the eggs.  Set aside.
2. In a separate large bowl mix together the flour, sugar, yeast, and salt.
3. Add the wet ingredients to the dry and mix to form the dough.  The dough should form a tight ball with nothing left in the bowl.
4. Once the dough has formed a tight ball, cover and allow to proof at room temperature for 60-90 mins or until doubled in size.
5. Turn the dough out onto a lightly floured surface, and roll the dough into a 16x21 inch rectangle.
6. In a small bowl, combine brown sugar and cinnamon.  Spread the dough with softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
7. Starting with the long edge roll up the dough and cut it into 12 (2-inches) rolls.  Place rolls in a lightly greased 9x13 inch baking dish.  Cover and let it rise until near doubles for about 45-60 mins (Note: If making the night before, let them rise covered with a dish towel on the counter overnight)
8. Preheat the oven to 200 deg C, bake rolls in preheated oven until golden brown for about 18-20 mins.
9. While the rolls are baking, cream together the frosting.  Set aside.
10. While the buns are warm from the oven generously spread on the frosting.  Enjoy while warm!