Cinnabons (Cinnamon Rolls)

Ingredients

Dough

• 2¾ cups all-purpose flour (330 grams)
• ¼ cup granulated sugar (60 grams)
• 2 tbsp. butter (30 grams)
• 1 large egg
• 1 package instant yeast or 2¼ tsp. (7 grams)
• ½ cup water (120 ml)
• ¼ cup milk (60ml)
• 1 tsp. salt (4 grams)

Filling

• ⅔ cup brown sugar (150 grams)
• ¼ cup butter (50 grams)
• 1 tbsp. ground cinnamon (15 grams)
• 1 tsp. vanilla extract about (5 ml)

Vanilla Glaze

• 1½ cups icing sugar (330 grams)
• ¼ cup butter (50 grams)
• 1 tsp. vanilla extract (5 ml)
• 2-3 tbsp. milk 30 to (45 ml)

Cream Cheese Icing

• 100 gms or 6 cubes cream cheese room temp
• 2 tbsp butter room temp, 30 gms
• 1 tbsp vanilla essence (15ml)
• 1 pinch salt
• 1 tsp lemon juice (5ml)
• 2 cups icing sugar (200g)

Instructions

•  Add milk and water in a small bowl and heat it. Should be warm. Add a pinch of the sugar along with the yeast. Set aside for about five to 10 minutes until the mixture gets foamy/frothy. This is how you know the yeast is activated and is good.

•  Then melt the butter, I usually just do it in the microwave. Add the melted butter (make sure it isn’t very hot) to the activated yeast along with the rest of your sugar. Whisk to combine. 
• Whisk in the egg to the yeast mixture. Once combined add the flour along with the salt little by little, You can certainly use a stand mixer to make your dough, but if you don’t have a mixer, you can do it all by hand. Add the flour a little at a time until you get a nice tacky dough. After that knead the dough a little bit in the bowl with some extra flour, this will help get the dough off the sides of the bowl. Then pour it out onto the counter.
• Knead the dough for 8 to 10 minutes, using your hands or a stand mixer. I do the whole process in a food processor. Add the dough to a bowl with a bit of oil  Then cover the dough with a damp cloth or plastic wrap and allow it to rise for 1 hour or until doubled. Next, roll out the dough into a huge rectangular shape and baste the top with softened butter. Then mix together the cinnamon, brown sugar, and vanilla extract. If you don’t have brown sugar, you can use white sugar. Sprinkle that on top of the butter, then roll up the dough tightly. Take the longer side of the rectangle and make a roll. 
• Using dental floss or a knife, cut about 12 rolls from the dough and place them in a 9×13 inch baking pan which has been sprayed with cooking spray. Cover with plastic wrap or a cloth and let the cinnamon rolls rise for 45 minutes to an hour. 
• Remove the plastic wrap or cloth and baste the tops with butter then bake the rolls in a preheated oven (375 F/190 C) for 15 to 20 minutes until the rolls are golden brown. Once they are done allow them to cool. Do not over bake. 
• While the rolls are cooling make the glaze. Add the powdered sugar, melted butter, and vanilla extract, plus the milk, you can add another Tablespoon of milk if you want your glaze runnier. Then add the glaze to the top of the cinnamon rolls and they are done! Enjoy! I also added a chocolate ganache on top.