Copycat of Cinnabon Cinnamon Rolls

Cinnamon Rolls is also one of my favorite! I had tasted the sinful Cinnabon Cinnamon Rolls and it had been my favorite ever since. I've been wanting to try to make it myself but has just recently found the recipe on Pinterest. It is indeed very nice when it's still warm. Therefore, at the 2nd attempt I decided to modify the recipe by using 60% of bread flour and 40% of all-purpose flour in order to make the texture softer especially overnight. And it was a success! Fyi, I serve the cinnamon rolls without the cream cheese topping and it's already very yummy!

First Attempt

2nd Attempt

My youngest niece, Isis, was helping to grease the fresh-from-the oven cinnamon rolls.

Recipe taken from The Girl Who Ate Anything

Ingredients:
1 cup warm milk
2 eggs (room temperature)
1/3 cup butter melted
2 1/2 cups bread flour
2 cups all-pupose flour
1 tsp salt
1/2 cup white sugar
1 packet yeast

Filling:
1 cup brown sugar (packed)
2 1/2 Tbs ground cinnamon (you can add if you like)
1/3 cup butter softened
Raisins (optional)

Icing:
3 oz cheese cream softened
1/4 cup (4 Tbs) butter softened
1 1/2 cups confectioners (powder) sugar 
1/2 tsp  vanilla extract
1/8 tsp salt

Instructions

1. Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.
2. In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 large rolls (or 18 smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.
3. Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them). Makes 12-18 rolls.