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The dough turned out a bit too sticky so I added about half a cup flour to the dough. It was still slightly sticky and elastic but I didn't want to add anymore flour.


I left the dough in the oven, which I had warmed slightly, to rise until double. The dough was still too soft and a tad bit sticky for me to roll so I kneaded it gently on a well floured surface until it formed a soft dough.

I rolled the dough into a large rectangle - I didn't measure and spread the soft butter evenly over the dough leaving...... I left about 1 inch from the bottom edge (this should be the longer side of your rectangle) clean so that the rolls can seal nicely.

Next I sprinkled the sugar/cinnamon mixture evenly over the surface of the dough leaving a 1 inch space at the bottom edge of the dough clean.


Starting at the far edge of the dough, I began to roll it up tightly towards me. I then trimmed the left and right edges of the dough and cut it into 1 1/2 inches (3.8 cm) pieces.





I placed the rolls in a rectangular pan. I didn't use parchment/greaseproof paper. Instead I used my silicon baking mat.
I baked the rolls for about 17 minutes until golden brown and then spread a generous amount of cream cheese icing over the rolls while they were still warm. I also drizzled caramel and sprinkled them with roughly chopped roasted pecans.




Cinnabon Clone Recipe


Rolls:
1 (1/4 ounce / 7 g) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

Icing:
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt
Directions:

First step - Rolls:

Dissolve the yeast in the warm milk in a large bowl.
Add sugar, margarine salt, eggs, and flour, mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour.
Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
It should be approx 1/4 thick.
Preheat oven to 400 degrees F.
Second step - Filling:

Combine the brown sugar and cinnamon in a bowl.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
Bake for 10 minutes or until light golden brown.
Third step Icing:
Make the icing while the rolls are baking.

Mix the margarine and cream cheese with an electric mixer until fluffy
Add vanilla and mix to combine.
Add the icing sugar and continue beating for about 5 minutes
Spread the rolls generously with icing whilst still warm from the oven.
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