Cinnabon Cinnamon Rolls Recipe

Cinnabon Cinnamon Rolls
 
 Recipe By     : Rich Komen
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breakfast                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ROLLS
      1/4  ounce         package of active dry yeast
    1      cup           milk -- 105 to 110F
      1/2  cup           granualted sugar
      1/3  cup           margarine -- melted
    1      teaspoon      salt
    2                    eggs
    4      cups          all-purpose flour
                         FILLING
    1      cup           packed brown sugar
    2 1/2  tablespoons   cinnamon
      1/3  cup           margarine -- softened
                         INCING
    8      tablespoons   margarine -- softened
    1 1/2  cups          powdered sugar
      1/4  cup           cream cheese -- 2 oz.
      1/2  teaspoon      vanilla extract
      1/8  teaspoon      salt
 
 For the rolls, dissolve the yeast in the warm milk in a large bowl.
 Add the sugar, margarine, salt, eggs, and flour, and mix well. 
 Knead the dough into a large ball, using your hands dusted lightly with flour. 
  
 Put in a bowl, cover and let rise in a warm palce about 1 hour or until the dou
 gh has doubled in size. 
 Roll the dough out on a lightly floured surface.  Roll the dough until it is ap
 proximately 21 inches long and 16 inches wide.  It should be about 1/4 inch thi
 ck.  
 Preheat oven to 400 F.  
 For the filling combine the brown sugar and cinnamon in a bowl. 
 Spread the softened margarine evenly over the surface of the dough and then spr
 inkle the cinnamon and sugar evenly over the surface. 
 Working carefully from the top (a 21 inch side) roll the dough down to the bott
 om edge. 
 Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly space
 d, in a lightly greased baking pan. 
 Bake for 10minutes or until light brown on top.   
 While the rolls bake, combine the icing ingredients. 
 Beat well with an electric mixer until fluffy.  
 When the rolls come out of the oven, coat each generously with icing.
 
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 NOTES : In early 1985 RestauratuerRich Komen decided there was a specialty nich
 e in convenience-food service just waiting to be filled.  His idea was to creat
 e an efficient outlet that could serve freshly made cinnamon rolls in shopping 
 malls throughout the country.  It took nine months for Komen and his staff to d
 evelop a cinnamon roll he knew customers would consider the "freshest, gooiest 
 and most mouth-watering cinnamon roll ever tasted."  The concept was tested for
  the first time in Seattle's Sea-Tac mall later that year,  with workers mixing
 , proofing, rolling and baking the rolls in full view of the customers.  Now, m
 ore than 200 outlets later, Cinnabon has become the fastest growing cinnamon ro
 ll bakery in the country.