COPYCAT CINNABON CINNAMON ROLLS

Ingredients:

Dough
2½ tsp. active dry yeast
½ cup warm water
½ cup sugar
¾ cup warm homogenized milk
2 large eggs
7 Tbsp. butter, divided
5½ - 6 cups flour
Filling
½ cup butter, softened
1½ cups packed light brown sugar
2½ Tbsp. cinnamon
1½ tsp. cornstarch
Icing
4 oz. light cream cheese, softened
¼ cup butter, softened
1 cup icing (confectioners) sugar
½ Tbsp. fresh lemon juice
1 tsp. vanilla extract
Pinch of salt
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INSTRUCTIONS



In a bowl of a standup mixer, fitted with a dough hook pour water and sugar in, sprinkle yeast over top and stir. Let stand for 5-10 min. until the mixture becomes foamy.
Meanwhile melt 6 Tbsp. of butter in a microwave safe bowl, set aside to cool.
When the yeast mixture is ready add the milk, eggs and 6 Tbsp. melted butter. Mix on low adding in 4 cups of flour, one cup at a time. Now add in remaining flour slowly until the dough becomes a ball. Knead on medium high for 5 min. The dough should be tacky but not sticky.
Lightly dust a work surface and take dough out and knead a few times by hand.
Add the last Tbsp. of butter to a large bowl and microwave. Place dough into bowl and then turn over to coat with the butter. Cover loosely with plastic wrap and drape over a towel. Set bowl in a warm spot in the kitchen and let dough rise until doubled, about 60-90 min.
While the dough is rising mix together the brown sugar, cinnamon and cornstarch for the filling and set aside.
When the dough is ready turn it onto a lightly floured work surface. Knead the dough a few times and then roll it out into an 18"x24" wide rectangle. Spread on the ½ cup softened butter. Leave a 1" border around the edge.
Sprinkle the dough with the brown sugar mixture and press in with a rolling pin. Now take the top long end and roll towards yourself. Run a bead of water on the last 1" of dough to seal. Cut the dough in half and then each half in halves, you will now have 4 pieces. Cut each of the four pieces into thirds. You will have 12 rolls now.
Grease two 8x11" pans and 6 place rolls swirl side up into each pan. Place end pieces upside down. Again, loosely cover with plastic wrap and drape with a kitchen towel. Let stand in a warm spot in the kitchen and let rise until doubled aobut 60-90 min.
Preheat oven to 350F. Bake for 20 min. or until golden brown and cooked through. Rotate pans halfway.
While the rolls are baking make the icing. In a clean bowl of a standup mixer add in the butter and cream cheese and beat until light and fluffy. Add the rest of the ingredients and continue to beat for another 3-5 min. Set aside.
When the rolls are baked let cool for 5 min. then spread on ½ the icing. Let cool further and spread on the additional icing.