citrus: Cinnamon Rolls

This recipe is from Tartlette. It is a Cinnabon Knockoff. But before you get your hopes up I think the only way it can compete with Cinnabon is to use the Makara Cinnabon Cinnamon- its has a very unique taste. Nonetheless, I used regular cinnamon when I made these for the first time.

My dad was in town and when he returned home I got a call from him asking if I would send the recipe to my mother. Guess he thought they were pretty good! My two suggestions would be to add 3/4 cup finely chopped pecans to the brown sugar and cinnamon mixture and to not place the rolls too far apart. I placed them so they were an inch apart before rising. After they rose and baked they still never touched and the sides became a bit too dry for my taste. Place them about 1/2 and inch apart and they will come out soft and white around the sides.

1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 c. warm milk (105º to 110º F.)
1/2 c. granulated sugar
1/3 c. margarine, melted (used butter)
1 tsp. salt
2 eggs
4 c. all-purpose flour

1 c. packed brown sugar
2 1/2 TBS. cinnamon
1/3 c. margarine, softened (used butter)

1/4 c. (1/2 stick) margarine, softened (used butter)
1/4 c. (2 oz.) cream cheese, softened
1 1/2 c. powdered sugar
1 TBS. whole milk
1/4 tsp. vanilla
1/8 tsp. lemon extract

For the rolls, dissolve the yeast in the warm milk in a large bowl
Mix together the sugar, butter, salt & eggs. Add flour and mix well
Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.

Preheat oven to 400º F.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.

Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

Cut the rolled dough into 1 ¾ inch slices with unflavored floss. Take the floss and slide it under the roll to about 1 ¾ inches is above the floss. Bring the floss over the roll and cross it so that when you pull the floss it cuts through the dough.

Place evenly spaced in a lightly greased baking pan. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

While the rolls bake, make the icing by mixing the butter and cream cheese in a large bowl with an electric mixer on high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings. Mix on high speed again until the icing is smooth and fluffy.