The cream cheese frosting is rich and buttery, there is a perfect cinnamon to sugar ratio going on and the dough itself, well it is wonderfully delicate and light while being full of rich flavor. I would highly suggest making a double batch to ensure everyone can have seconds!
Recipe Source: All Recipes.com
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted and cooled
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Or you can mix everything in your mixer or by hand. After ingredients come together, knead for 3-5 minutes and allow to rise, covered in a warm place.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
Bake rolls in preheated oven until golden brown, about 15 minutes (Mine took 18 minutes, I like them a little more well done). 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.
Total Cost-Does it really matter? I know the whole pan cost less than buying store made cinnamon rolls and that makes me feel good.