Cinnabons

From:Sandra Lee-Semi-Homemade:Feb/Mar 2009

1 (1 lb) loaf frozen white bread dough, thawed in fridge
1 c. firmly packed brown sugar
1 Tbsp ground cinnamon
1 c. unsalted butter, softened and divided
1 c. confectioner's sugar (aka:powdered sugar)
5 Tbsp cream cheese, softened
1 tsp vanilla extract

Spray 2 (9 in.) round baking pans with nonstick cooking spray. On a lightly floured surface, roll out dough into a 7 x 15 inch rectangle.

In sm bowl, combine brown sugar and cinnamon; set aside. Spread 1/2 c. butter over dough, and sprinkle evenly with sugar mix, leaving 1/2 in border on one short end of dough. Roll up dough, starting at other short end, jelly-roll fashion, pressing edge to seal. Cut roll into 16 slices, and place, cut sides up, in prepared baking pans. Cover, and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until doubled in size.

Preheat oven to 350.

Bake for 15 min or until lightly browned.

While rolls are baking, in a med bowl, combine remaining 1/2 c. butter, confectioner's sugar, cream cheese, and vanilla. Beat at med speed with an electric mixer until icing is fluffy.

Top with warm rolls with icing. Serve warm

*I raised mine over night. I set them out around 11 pm and then I baked them around 9 am the next morning.

*Not sure how to cut the rolls? Try using dental floss (unflavored), thread, or fishing line