ANOTHER CINNABON-TYPE CINNAMON BUN

Another Cinnabon-Type Cinnamon Bun image

Provided by Marysdottir

Categories Breads

Time 2h25m

Yield 24 rolls

Number Of Ingredients 16

1 1/4 cups milk
1/2 cup butter, melted
1 large egg, room temperature
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup sugar
4 1/2 cups unbleached bread flour
2 1/4 teaspoons bread machine yeast
1/2 cup butter
1 1/4 cups brown sugar
5 tablespoons cinnamon
4 ounces cream cheese
1/2 cup butter
1 3/4 cups icing sugar
1 teaspoon vanilla
1/8 teaspoon lemon extract

Steps:

Using the bread machine instructions, heat the milk to whatever temperature your machine suggests for the dough cycle. Place the dough ingredients into the machine in the order recommended and mix, knead and rise with the dough cycle.
Butter a 9" X 13" X 2" pan thoroughly.
Once the dough cycle ends, remove the dough from the machine and punch it down on a buttered countertop. Roll out to a large rectangle, about 30" X 15".
Warm the butter for the filling to room temperature and spread over the dough evenly. Sprinkle with the brown sugar and the cinnamon, then starting on a long side, roll the dough tightly into a cylinder.
Slice the dough into 24 equal slices and place each one cut side down in the prepared pan.
Let rise in a warm place, covered, about 30 minutes.
Preheat oven to 350º.
Bake the buns for about 22-26 minutes or until browned all over but not too dark.
While the buns are baking prepare the frosting by combining all ingredients at room temperature and beating very well for 2 or 3 minutes with an electric mixer.
Frost the buns in the pan as soon as you remove the pan from the oven. The frosting will melt somewhat into the spaces in between the buns. Cool in the pan and enjoy!