Cinnabon cinnamon rolls are studies in excess. Too much bread, too much sugar, too much cinnamon… In short, they’re heavenly. A single Cinnabon roll contains about 730 calories and 24 g of fat, which is almost half of most people’s daily alottment. While we wouldn’t recommend eating these everyday, we have to admit, sometimes you just ‘need’ a little luxury.
2 cups warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
2/3 cup margarine, melted
4 1/2 cups (18 oz or 511g) Better Batter Gluten Free Flour
1 tsp. salt
1/2 cup white sugar
2 1/2 tsp. active dry yeast
1 cup brown sugar, packed
2 1/2 tsp. ground cinnamon
1/3 cup butter, softened (VERY soft)
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 tsp. vanilla extract
1/8 tsp. salt
or until well combined. Set aside, covered in plastic wrap, in a warm
place for 30-45 minutes, or until doubled.
them lightly. Turn dough onto the plastic wrap and sprinkle flour on
the surface. Roll dough into a 16×21 inch rectangle. Spread dough with
1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll
up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13
inch baking pan. Cover and let rise until nearly doubled, about 30
minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
While rolls are baking, beat together cream cheese, 1/4 cup butter,
confectioners’ sugar, vanilla extract and salt. Spread frosting on
warm rolls before serving.