No nearby Cinnabon® location and we like the following cinnamon brown sugar laden rolls covered in thick cream cheese frosting as a replacement.
1/3 C water at 110º F to 115º F
2 1/2t active dry yeast
2 t sugar
1/2 C sugar
1/3 C buttermilk
1/2 C milk
6 T butter melted
2 T canola oil
1 t vanilla
2 eggs beaten
1 t salt
1/2 t baking soda
4-4 1/2 C all purpose flour
8 T butter melted
1 C brown sugar
3 T cinnamon
5 ounces cream cheese
1/4 C butter softened
2-4 T milk
1 t vanilla
1 1/2 C powder sugar
In small mixing bowl mix water, sugar, and yeast together.
Let sit a few minutes until foamy.
In small bowl combine brown sugar and cinnamon and set aside.
Pour yeast mixture into large bowl.
Add sugar, buttermilk, milk, butter,oil,vanilla, and eggs and and combine
Add salt and baking soda and mix in.
Gradually add flour until dough pulls away from the bowl. Dough will be very soft ball.
Let it rest in plastic coverd oiled bowl for about 50-60 minutes until puffy but not necessarily double in size.
Gently punch down dough to deflate.
Sprinkle flour on large cutting board and turn dough onto the board.
Shape the dough into an 18 inch by 10 inch rectangle.
Brush the dough with half the melted butter
Sprinkle on half of the cinnamon sugar mixture
Pour on remaining butter and add remaining sugar cinnamon mixture.
Starting at the long edge, roll the dough into a log. Cut the log into 12 1 1/2 inch slices.
Space the rolls in the prepared greased baking pan.
Cover the pan with plastic wrap and let rise until the rolls touch each other.
Remove plastic and bake at 350º F for about 20-25 minutes.
While rolls bake, stir together the frosting ingredients until smooth but thick in consistency.
Remove the rolls from the oven and spread with the frosting. It will gloriously melt on the rolls.