I'll see your scones and raise you cinnamon rolls...

So, I mentioned a few posts ago, the weekly coffee play dates with Nancy and Ali. I'm afraid that I've just been accused of raising the bar for our get-togethers. I decided to try my hand at homemade cinnamon rolls. I'm not a bread maker, and have definitely never made cinnamon rolls from scratch {I'm more of a Pillsbury pop can kinda girl}. I was scared to say the least, but I stepped up to the plate and I think I hit it out of the park {at least I got lots of ooooh's and mmmmm's}.

I LOVE Cinnabon Cinnamon Rolls. Who doesn't love those calorie-laden, cream cheese-slathered balls of doughy goodness? I don't ever indulge in them {anymore}. So, I did the next best thing and sought out a copycat recipe. These definitely aren't the real thing, but they come very close and they are the best cinnamon rolls {besides Cinnabon} that I've ever had. They were pretty easy, too.

I've altered the recipe a bit {which is why I think I can publish it here}. I incorporated the many suggestions that I read in the comments section and the method that I used.

Cinnamon Rolls

Dough:

2 (1/4 oz.) package active dry yeast

1 cup warm milk (I microwaved mine for about 45 seconds)

1/2 cup granulated sugar

1/3 cup margarine, softened

2 eggs

4 cups flour

1 tsp salt

Add yeast to warm milk in mixing bowl and stir to dissolve. In an electric mixer add with a wisk attachment, sugar, margarine and eggs (margarine may still be lumpy). Sift flour and salt together. Slowly add flour and salt to wet mixture using a dough hook. Preheat oven to 170 degrees, then turn the oven off. Place dough in a bowl, cover with a towel and place dough in warm oven along with a pot of boiling water {this helps add moisture to the hot oven}. Allow dough to rise to double the size {for approximately one hour}. Meanwhile prepare filling and icing. Once dough has risen, turn out on to a well floured surface and roll to approximately 1/4" thickness to about 16" x 24". Spread with margarine and top with filling {see below}.

Filling:

1 cup packed brown sugar

2 1/2 Tbsp. good quality cinnamon {I used Penzey's China cinnamon}

1/3 cup margarine, softened

Mix brown sugar and cinnamon in a separate bowl. Spread margarine over rolled dough and sprinkle with brown sugar and cinnamon mixture. Starting at long edge, roll dough as tight as possible. Cut into 12 equal portions, approximately 1 3/4" rolls. Place in a 9 x 13" greased baking dish. Bake for 10-17 minutes depending on your oven at 400 degrees, or until lightly browned and making sure that the center is done. Remove from oven and top with icing while still hot.

Icing:

1 1/2 cups confectioners' sugar

1 stick margarine, softened

4 oz. of cream cheese, softened

1/2 tsp of good quality vanilla

1/8 tsp of salt

Mix all ingredients with an electric mixer until creamy. Spread on top of hot cinnamon rolls. No need to double this makes more than enough frosting.

This may seem odd to some, but Ben's step-mom, Vicki, always serves cinnamon rolls with chili. I have to say, that I was skeptical, but I'm forever convinced that it is fabulous. Go on and give it a try, you will be convinced, too!!