Easter Splurge Special: Cinnamon Rolls, Cinnabon Copycat

Every time I go to the mall, the smell of Cinnabon lures me in, EVERY, SINGLE TIME!!  It is one splurge that I just can't deny.  I have tried several different varieties of cinnamon rolls, even the store bought dough with the "Cinnabon" name on it and none stack up to the amazingness called Cinnabon.  I am here to tell you that I have come pretty darn close to replicating the recipe and let me say, there will not be one left once you make this recipe.  Normally my recipes are as clean and healthy as they can get, but this is a special splurge recipe, just in time for Easter breakfast.  Enjoy!

Cinnamon Rolls-Cinnabon Copycat

Makes 1 dozen

Ingredients

For the dough:

2 cups whole milk
1/2 cup butter
1/2 cup sugar
1 package active dry yeast
4 cups all purpose flour + 1/2 cup for kneading
1/2 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp salt

For the filling:

1/3 cup butter, softened
1 cup brown sugar
2 1/2 Tbsp ground cinnamon
optional: pecans or any other nut variety

For the frosting:

1 cup butter, softened
1 8oz package of cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract
1 tsp lemon juice

Preheat the oven to 400*

For the dough:
In a large pot over med/high heat, combine milk, butter and sugar.  Heat until almost to a boil, being careful not to scald the milk.  Remove from the heat and allow to cool.  Once cooled, add yeast to milk mixture and mix.  Transfer liquid to a bowl and add 4 cups flour, baking powder, baking soda and salt.  Mix until all ingredients are incorporated.  Cover with a towel and allow to rise for one hour or until dough has doubled in size.  Once dough is done rising, knead an additional 1/2 cup of flour into dough on a clean surface.  Roll dough out into a rectangular shape, about 18"x9".

Cover dough evenly with filling ingredients.  Roll the dough tightly lengthwise, away from you, forming a roll.

Using a sharp knife or non-flavored dental floss (shown below), cut roll into 2" sections, discarding the end pieces.

Place in a greased 9"x13" baking dish, almost touching and allow to rise for an additional 20 minutes.  Bake at 400* for 15-20 minutes or until golden brown.

For the frosting:
Combine butter and cream cheese in a stand mixer with the paddle attachment.  Beat on medium speed for 2-3 minutes to incorporate ingredients.  On the slowest speed, slowly add powdered sugar, mixing until well incorporated.  Add vanilla and lemon juice and beat on medium speed for an additional minute.  When cinnamon rolls are cooled, add frosting evenly over the top.