Homemade Cinnamon Rolls Like Cinnabon

Method

1. In a large bowl, combine 2 cups of the bread flour with the yeast. In a small saucepan, heat the milk, ⅓ cup butter, granulated sugar, and ½ teaspoon salt over medium heat until the mixture reaches 120–130°F (the butter will be almost melted). Pour the warm milk mixture into the flour mixture, add the eggs, and beat with an electric mixer on low for 30 seconds. Gradually stir in enough of the remaining flour to form a soft dough.
2. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until smooth and elastic, about 5–10 minutes. Lightly grease the dough with oil or cooking spray, place it in a bowl, cover with plastic wrap, and let rest for 15 minutes. Meanwhile, in a small bowl, mix the brown sugar and cinnamon together.
3. Roll the dough into an 18×21-inch rectangle. Spread the softened ⅓ cup butter evenly over the dough, then sprinkle the brown sugar-cinnamon mixture on top.
4. Starting from the long side, roll the dough tightly into a 21-inch log. Cut the log into 12 equal pieces. Grease a 9×13-inch baking pan and arrange the rolls cut-side up. Cover with plastic wrap and a tea towel, and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat the oven to 400°F.
5. Bake the rolls on the center rack for about 15 minutes, or until lightly golden brown.
6. While the rolls bake, prepare the frosting: in a bowl, beat the cream cheese, ¼ cup butter, powdered sugar, vanilla extract, and ⅛ teaspoon salt with an electric mixer until smooth and fluffy.
7. Let the baked rolls cool for 10–15 minutes, then spread the frosting generously over the warm rolls.