Comfort Food to Crave: Big, Soft Cinnamon Rolls with Cream Cheese FrostingBrooke McLay
I’ve been traveling a lot lately. I love it. There’s something about the rush of the terminals, the roll of suitcase wheels on linoleum flooring, the smell of airport eats. Some people complain about the airport food. But, I love it. Especially when I get the sniff of cinnamon cutting through the stale airport atmosphere. I can tell a warm plate of Cinnabon cinnamon rolls are right around the corner, and I’m just minutes away from blowing my entire healthy eating attempt in a single bite. No need to wait until the next time you’re flying across country, or kicking it at the mall. These simple cinnamon rolls are a near perfect replica of Cinnabon’s famous rolls. Eat up.
For the Rolls:
1 batch The Best Basic Roll Dough
¼ cup cinnamon
2 cups butter, very soft
4 cups brown sugar
Roll the dough into a long, flat rectangle (about 3/4″ thick). Use a spatula to spread a thin layer of butter across the dough. Sprinkle brown sugar and cinnamon over the dough. Roll the dough tightly. Slice into 2″ pieces. Place sliced rolls spiral-side-up in a well-greased pie tin or baking dish. Bake in an oven preheated to 375 degrees for 15-17 minutes, or just until the edges of the rolls are slightly browned. Remove and pour warm Sticky Caramel Icing over the rolls before serving.
For the Cream Cheese Icing:
16 ounces cream cheese
1 cup butter, softened
6 cups powdered sugar
1 tablespoon vanilla
In a large bowl, beat together the cream cheese and butter until soft and whippy. Slowly add in the powdered sugar until well combined. Add vanilla. Spread over warm cinnamon rolls. Serve immediately for extra yumminess.