Copycat Cinnabon Cinnamon Rolls

Steps

1. In the bowl of a stand mixer, combine the warm water, sugar and yeast. Let sit for 10 minutes or so- until the yeast blooms.

2. Mix in the eggs and the melted butter. Then use the dough hook to gradually add the flour, additional sugar and salt. Knead with the dough hook (or by hand) until the dough is soft. Sprinkle in more flour, as needed, if the dough is too sticky.

3. Transfer the dough to an oiled bowl, cover with a clean dishtowel, set in a warm place and let it rise until doubled (about an hour).

4. Turn the dough onto a floured surface and let it rest (covered with the towel) for about 15 minutes.

5. Roll the dough into a large rectangle (about 15"x20"). Spread the dough with the softened butter. Then sprinkle with the brown sugar and cinnamon. Roll the dough up tightly. Gently slice the roll (I like to use a bread knife) into 12 pieces. Set the pieces evenly in a greased 9x13-inch pan (or a half-sheet pan). At this point, you can cover it with plastic wrap and let it sit in the refrigerator overnight... or you can cover it lightly with your clean dishtowel and let it rise until doubled (30 minutes or so).

6. When ready to bake (if it has been sitting overnight in the fridge, just take it out for 30 minutes before baking). Bake at 350℉ for 20 to 25 minutes, until baked through.

7. While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, whisk together the cream cheese, butter and vanilla. Then whisk in the powdered sugar and salt. Spread the frosting over the warm cinnamon rolls. Serve immediately for best results!