On a Roll with Gooey Cinnamon Buns. . . Cinnabon who?

Growing up on Whidbey Island in the 70's meant making almost everything from scratch. There weren't many stores, bakeries or restaurants. My sister and I biked to the nearest feedstore for our candy. Fortunately, my father Earl, grew up in the Midwest and knew a thing or two about cooking, gardening and good old fashion American traditions like HUGE Sunday breakfasts! Steak, eggs, ham, hash browns and of course baked goods -- my favorite being cinnamon buns.  


I've searched for a very long time for a Cinnabon recipe and have found a few worthy of the ooowy gooey sinfully deliciousness of the famous franchise. . .but why stop there? Always room for improvement right? After multiple pan-fulls of variations, here is one of my favorites and my interpretation -- so easy and satisfying (also cheaper then buying). I have a feeling my father Earl would be proud of me for these. I will post the Jam filled cinnamon roll recipe soon for those who days you prefer some fruit instead of rich caramel. Both are delicious!

Ingredients

• Dough:
• 1 cup warm milk (110 degrees)
• 2 1/2 teaspoons yeast 
• • 1 teaspoon salt
  • 1/2 cup white sugar
• 2 eggs at room temperature
• 1/3 cup melted butter
• 4 1/2 cups bread flour (all purpose works also)
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• Dough Filling:
• 2/3 cup packed brown sugar
• 2 1/4 tablespoons ground cinnamon
• 1/3 cup softened butter

Caramel Sauce:

1 cup white sugar

6 tablespoons butter

1/2 cup heavy whipping cream

*You can use a good thick caramel ice cream topping.

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• Cream Cheese Icing:
• 1 (3 ounce) package cream cheese (softened)
• 1/4 cup softened butter
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Mix warm milk, yeast, salt, sugar, eggs, butter and flour in large bowl. Kneed it well by hand (about 5 to 10 minutes). Cover with warm damp cloth.
2. After the dough has doubled in size.  Roll dough into a 16x21 inch rectangle. Spread dough out onto lightly greased 16x21 inch baking sheet.  I've found doing this directly onto the baking sheet makes it much easier and less messy.  In a small bowl, combine brown sugar, slightly melted butter (microwave for 30 seconds) and cinnamon.
3. Spread sugar/butter/cinnamon mixture onto the dough. Roll up dough and cut into 12 rolls and spread them out onto the pan.  Cover and let rise until nearly doubled, about 30 minutes. 
4. For caramel sauce. In deep saucepan, heat sugar at high heat, stirring constantly as it melts. Add butter and continue to whisk until it's a dark amber color. When the butter has all melted take the pan off the heat and slowly add the heavy whipping cream. The mixture will bubble up, keep stirring until smooth. Let it cool to almost room temp. 
5. Preheat oven to 400 degrees F.  Drizzle the caramel sauce directly on top of each roll. Bake golden brown, about 15 minutes. Beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on top of warm rolls before serving. If you really want to be decadent, serve with your favorite butter pecan ice cream!