Ooey, Gooey Cinnamon Rolls

Who doesn't love cinnamon rolls? So warm and gooey and fantastic. There's nothing better than lounging around in some warm pjs, watching a movie, sipping peppermint mocha coffee, and enjoying a warm, homemade cinnamon roll.

Notice to delightful light switch in the background. Unfortunately that part of the counter was the only clean portion I had left after my jaunt in the kitchen (such is my style of baking), and eating my creation took precedence over cleaning up for the picture.

Cinnabon Style Cinnamon Rolls

Dough
1 cup milk (110degrees)
2 1/2 tsp bread machine/active yeast (1 envelope)
1/2 cup sugar
2 eggs, room temperature
1/2 cup melted (and colled) butter
1 tsp salt
4 1/2 cups AP flour, sifted

Filling
1/3 cup margarine
1 cup brown sugar
2 1/2 Tbsp cinnamon

Frosting
1 4 oz. pkg cream cheese, room temperature
1/2 stick butter, room temperature
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

If you overheat your milk, it's important that you wait for it to reach 110 degrees again, before moving on. Hotter can kill the yeast, cooler, and it won't activate. So, now that we have that out of the way, moving on! With a handheld or stand mixer, combine the yeast and warmed milk. Add the sugar, melted butter, eggs, and salt. Slowly add the flour, and mix until combined. Turn the dough out onto a floured surface and knead for five minutes-this is my favorite part, becoming one with the dough! Place the dough in a bowl, cover, and keep in a warm place for 1 hour, or until doubled in size. It's so cold here right now, I had to turn the heater on in my room, and keep the dough in there-it took my eggs an hour and a half to get to room temperature in the kitchen!
After the dough has doubled in size, on a floured surface, roll it out into a large rectangle (the original recipe suggests 16"x21"). Preheat the oven to 400 degrees. Spread the margarine onto the dough. I suggest using tub margarine for this part, although you can use melted butter if you prefer. I simply like removing the step of melting, and waiting for it to cool, and I find the margarine much less messy, and it spreads without spilling, as melted butter would. Next, combine the brown sugar and cinnamon, and sprinkle onto the butter. Pat the cinnamon sugar in-this makes the rolling less messy, and incorporates it into the dough better so it's gooey and fantastic!

Roll the dough, and cut into 12 pieces. Arrange them 3x4 in a lightly greased 9x13 inch pan. Bake for 15 minutes, or until golden brown. While the rolls are baking, combine the frosting ingredients, and spread on the warm rolls. Then sit somewhere cozy, cover your legs with a blanket, and enjoy!

(I understand that it is only the end of August, and anyone in Phoenix is really their eyes at the possibility of covering up with a blanket for the next two months, but I'm lucky enough to be able to enjoy that already up here!)

And more on the cake stand in the future!