To make the cinnamon roll dough, start by heating the milk to a temperature that does not exceed 110°F. It’s important not to overheat it as high temperatures can kill the yeast. Once the milk is warm, add the yeast and 1 teaspoon of sugar. Wait a few minutes until the mixture becomes foamy. This indicates that the yeast is active and ready to work its magic.
Next, place the warm milk mixture in the bowl of a stand mixer along with the eggs, butter, flour, salt, and the remaining 1/3 cup of sugar. Using the dough hook attachment, mix the ingredients until well combined. The dough will be very sticky, which is exactly what you want.
Grease a large bowl with nonstick cooking spray and transfer the dough into it. Make sure to spray some nonstick spray on top of the dough as well, then cover the bowl with a towel. Set it in a warm place to rise until doubled in size. This could take anywhere from 60 to 90 minutes, depending on your kitchen’s temperature.
Once the dough has risen, gently punch it down to release any air bubbles, then allow it to rest for about 5 minutes. This resting period helps the gluten relax and makes rolling easier.
For the filling, combine the packed brown sugar, butter, and cinnamon in a medium bowl. Using an electric mixer, mix until it forms a paste. This filling is rich and will add layers of flavor to your rolls.
On a floured surface, roll out the dough into a rectangle measuring approximately 15×20 inches. It should be about 1/4 inch thick. Spread the cinnamon roll filling evenly over the rolled-out dough, ensuring to cover the entire surface.
Starting from the long edge, carefully roll up the dough tightly, pinching the seam to seal it. Once rolled, cut the log into 12 segments. This is where you’ll see those beautiful layers of filling.
Prepare a 13×9 inch baking pan by spraying it with nonstick spray. Place the cut dough slices in the pan, cover again with a towel, and let them rise for another 30 minutes. This second rising is crucial for fluffy rolls.
Preheat your oven to 350°F. Once the rolls have risen and are puffy, they’re ready to be baked. Bake them for about 25 minutes, or until they’re lightly golden brown and the center rolls are cooked through. Keep an eye on them, as baking times can vary based on thickness.
After baking, remove the rolls from the oven and allow them to cool in the pan for about 10 minutes. This gives them a chance to set up a bit before you frost them.
To make the Cinnabon frosting, combine the softened margarine, cream cheese, and powdered sugar in a bowl. Beat with an electric mixer until the mixture is light and fluffy. Add in the lemon juice and vanilla extract, mixing well to combine.
Finally, spread the frosting generously over the warm cinnamon rolls. The heat will slightly melt the frosting, creating a gooey, irresistible topping.
