*  Exported from  MasterCook II  *

                         Cinnabon Cinnamon Rolls

Recipe By     : Rich Komen
Serving Size  : 12   Preparation Time :0:00
Categories    : Copycat                          Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Rolls:
     1/4  oz            Pkg active dry yeast
   1      c             Milk -- 105 to 110°F
     1/2  c             Granualted sugar
     1/3  c             Margarine -- melted
   1      ts            Salt
   2                    Eggs
   4      c             All-purpose flour
                        Filling:
   1      c             Brown sugar -- packed
   2 1/2  tb            Cinnamon
     1/3  c             Margarine -- softened
                        Icing:
   8      tb            Margarine -- softened
   1 1/2  c             Powdered sugar
     1/4  c             Cream cheese (2 oz)
     1/2  ts            Vanilla extract
     1/8  ts            Salt

In early 1985 Restaurateur Rich Komen decided there was a specialty
niche in convenience-food service just waiting to be filled. His idea
was to create an efficient outlet that could serve freshly made
cinnamon rolls in shopping malls throughout the country. It took
9 months for Komen and his staff to develop a cinnamon roll he knew
customers would consider the "freshest, gooiest and most
mouth-watering cinnamon roll ever tasted." The concept was tested for
the first time in Seattle's Sea-Tac mall later that year, with
workers mixing, proofing, rolling, and baking the rolls in full view
of the customers. Now, more than 200 outlets later, Cinnabon has
become the fastest growing cinnamon roll bakery in the country.

For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add the sugar, margarine, salt, eggs, and flour, and mix well. Knead
the dough into a large ball, using your hands dusted lightly with
flour. 
 
Put in a bowl, cover and let rise in a warm palce about 1 hour or
until the dough has doubled in size. 

Roll the dough out on a lightly floured surface. Roll the dough until
it is approximately 21" long and 16" wide. It should be about 1/4"
thick.  

Preheat oven to 400°F.

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

Working carefully from the top (a 21" side) roll the dough down to
the bottom edge. Cut the rolled dough into 1-3/4" slices and place
six at a time, evenly spaced, in a lightly greased baking pan. 

Bake for 10 minutes or until light brown on top.   

While the rolls bake, combine the icing ingredients. Beat well with
an electric mixer until fluffy.  

When the rolls come out of the oven, coat each generously with icing.


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