Cinnabon cinnamon roll copycat 1

Contributed By: Kay Davis

Ingredients:

***Dough***
1 packages active dry yeast
1/2 cup warm water (105-115 degrees F)
2/3 cup sugar,
PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1/2 teaspoon sugar
1/2 cup warmed milk
1/2 cup butter
1 teaspoons salt
1 egg, slightly beaten
3 1/2 cups flour, or more if needed

***Filling***
3/4 cup melted butter, divided
1 cup plus 1 oz. sugar, divided1 1/2 tablespoons cinnamon
3/4 cup chopped walnuts, optional
3/4 cup raisins, optional

***Creamy Glaze***
1/3 cup melted butter
2 cups powdered sugar
1 teaspoon vanilla
3 tablespoons hot water, more as needed

Method:

In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 1/2 Cup sugar, melted butter, salt and egg;
stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will
be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free
from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 10 by 15" rectangle.

Filling:
Spread dough with 1/2Cup melted butter. Mix together Cup brown sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins,
if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into one inch slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square
pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough
is doubled in bulk, about 45 min.
Preheat oven to 350 degrees F.
Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Creamy Glaze:
Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired
spreading consistency. Spread over slightly cooled rolls.

This recipe from CDKitchen for Cinnabon Cinnamon Roll


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