Fresh hot Cinnamon rolls are just to die for. Kids and I loved the Cinnabon When we lived in US but once we moved to India, couldn’t find anything close to that taste nor texture. So, I decided to do my research and use the recipes to create my own version of Cinnamon rolls which became an instant hit. So, here is the recipe….
Preparation Time: 20 minutes 
Proofing Time : 1+1 hours
Baking Time: 25 minutes 

For Cinnamon Roll Dough:
Active Dry Yeast : 1 package or 2 1/4 teaspoons
Warm milk : 1 cup
Sugar : 1/2 cup
Melted butter : 1/3 cup
Salt : 1 teaspoon
Eggs : 2 large
All purpose flour: 4 cups
Cinnamon filling :
Brown Sugar : 3/4 cup
Ground Cinnamon : 2 tablespoons
Melted butter: 1/4 cup

Take 1/2 cup warm milk, 1 teaspoon sugar and yeast in a bowl mix well, cover it and let it proof for 7-10 minutes or until it’s nice and foamy.
Take a large bowl and add sugar, butter, eggs, salt, proofed yeast, 2 cups of flour and beat on 3 speed until a smooth mixture is formed. Add the remaining flour, and form a soft dough. (The dough will be sticky)
Add some flour on your work surface and place the dough on it. Knead until smooth and elastic for about 6-8 minutes. Place the dough in a greased bowl and cover with a plastic wrap.
Keep it in a warm place and let it rise to double its size. This should take approximately an hour.
Punch down the down, divide in half. Flour the surface and roll one portion into a 11×8 in. Rectangle. Brush with half of the butter and sprinkle with half of the brown sugar and cinnamon mixture leaving a small edge.
Roll up as shown in the pictures, pinch seam to seal. Cut into 1 inch pieces. Place them in a greased 13×9 inch cake pan, cover with a wet cloth and let it rise for 1 hour.
Repeat the same process with the remaining dough.
Meanwhile preheat the oven to 350 degrees Fahrenheit. Bake for 20-25minutes or golden brown and cool on wire racks before serving for 5 minutes.
You can use sugar and milk mixture to ice them or cream cheese and sugar powder. Enjoy the hot cinnamon rolls.