Cinnabon Cinnamon Rolls Meg's Everyday Indulgence

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To raise the Cinnamon Rolls: place in cold oven. Turn on heat for exactly one minute. Turn off heat. Allow rolls to raise for 20 minutes before repeating this process. You will need to do this for 1 1/2 to 2 hours until rolls double or triple in bulk. Bake cinnamon rolls at 350 degrees for 15-17 minutes or until done.

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Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.

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In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 and 1/2 cups of the flour, yeast, sugar and salt; use a whisk to combine. Whisk in the egg. And then slowly pour in the milk/butter mixture, mixing well to combine. Place to dough hook into the bowl and turn the mixer on low speed.

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In a 1-cup measuring bowl, melt the butter in the microwave for 30 seconds. Stir and heat another 15 seconds until melted. Stir in the brown sugar, cinnamon and salt. Spread mixture evenly over the surface of the rolled out dough. Starting with the long side, roll the dough into a log. Cut into 12 even rolls.

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Allow caramel to cook for 5 minutes (without stirring). Remove from heat when bubbles begin to rapidly form in the center and caramel has turned an amber color. As it cools, stir in sea salt flakes and set aside. In a separate bowl, combine granulated sugar and cinnamon. Lightly grease your work surface.

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Add the cream cheese, butter, lemon juice and vanilla to the bowl of your mixer. Beat on high until the mixture looks well blended. Turn mixer to low and slowly add the powdered sugar until the icing is soft and spreadable. Add a thick layer to the cinnamon rolls. Serve warm.

Cinnabon Cinnamon Rolls Meg's Everyday Indulgence

Pour the warm milk into a large bowl (or the bowl of a stand mixer), then add both packages of yeast and leave them to dissolve (5-10 minutes). When ready, the mixture will be foamy, with a yeasty smell. Add the eggs, butter, sugar, salt, and 3 cups of flour. Mix with a dough hook until fully combined and smooth.

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Preheat the oven to 375ºF. Grease an 8×8 square pan or dish. Lightly dust the surface with flour, roll the dough into 12"-14" diameter. Brush the dough with butter. Evenly spread the cinnamon, and sprinkle the pecans. Carefully roll the dough from one end to another end, then form a log.

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Cinnamon Roll Dough. In a small saucepan heat the milk and butter to 110 degrees (warm to touch). Into your stand mixer add the yeast and milk and whisk and let sit for one minute. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.

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Preheat oven to 350. Spray two 9 inch pie pans with cooking spray. In the bottom of each one sprinkle brown sugar, then dot with softened butter, and pecans. Set aside. In a small bowl combine butter, brown sugar, and cinnamon, mix well. Set aside. Once thawed and risen, roll dough out to roughly 16 x 20 rectangle.

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Step 9: On a lightly floured surface roll the dough out to a 12x19-inch rectangle. Use your hands to gently pull the corners of the dough outward into a square shape. Step 10: Spread the cinnamon filling over the dough, then sprinkle the chopped pecans over the cinnamon filling. Step 11: Roll the dough into a cylinder.

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Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt; let cool to room temperature. Bake rolls for 25 to 30 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Drizzle salted caramel sauce over rolls before serving.

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Grease a 9×13-inch baking pan and place the rolls in the pan in a single layer. Cover the pan with plastic wrap and allow to rise 30 minutes or until doubled in size. While the dough is rising, preheat oven to 400 degrees. Uncover the pan and bake in the oven until golden brown, about 18-20 minutes.

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In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place.

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Preheat the oven to 350°F and spray a 9×13-inch glass or ceramic baking dish with nonstick cooking spray. Set aside. . In a small pot over medium heat, add the butter, cream, brown sugar, corn syrup, and salt. Stir until the butter has melted. Bring to a brief boil to ensure all of the sugar has dissolved.