Cinnabon Copycat Cinnamon Rolls

These are SERIOUSLY just like the ones at the mall. You know how with other cinnamon rolls, you tend to just eat the middle (i.e. the best part)? With these...the whole THING is like that. My kids actually think these are better than the mall ones. You can decide.

ROLLS

1 Tablespoon active dry yeast
1 cup warm milk (105 to 110 degrees F)
1/2 cup sugar
1/3 cup butter, melted
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1/2 Tablespoons cinnamon
1/3 cup butter, softened

ICING

8 Tablespoons (1 stick) butter, softened
1 1/2 cups powdered sugar
1/4 cup (2 ounces) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt

For the rolls, dissolve the yeast in the warm milk in a medium bowl. In a mixer fitted with a dough hook, mix together the sugar, butter, salt, eggs, and flour. Add flour and yeast mixture. Mix well until combined. Cover with a damp towel and let rise in a warm place about 1 hour (or until doubled in size).

Roll dough out on a lightly floured surface. Roll flat until approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick.

Preheat oven to 400 degrees.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 12 equal slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.

* Makes 12 rolls