Cinnabon Cinnamon Rolls

* Exported from MasterCook II *

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.