Cinnamon roll cinnabons are the copycat of the famous mall cinnabon. These decadent cinnamon rolls, cinnabon style which means loaded with cream cheese frosting are decadent and addicting!
3 loaves frozen bread dough (I use Rhodes and thaw it overnight in the fridge.)
3 c dark brown sugar
1 1/2 c melted butter
3 T cinnamon
2 sticks softened butter
2 cups powdered sugar
2/3 c cream cheese
Mix sugar and cinnamon together.
Using one loaf of dough at a time, roll on floured counter to a rectangle of 15 x 7 inches. Spread liberally with melted butter. Sprinkle with 1/3 of cinnamon mixture. (If you want to add raisins, nuts, chocolate or even pumpkin pie filling, you can do that now, too.)
Starting at the long edge, roll up like a jelly roll. Cut this long roll in half. Then cut each half in half. Then cut those halves in half. The idea is that you should have 8 fairly equal cinnamon rolls. Now take those slices and place them in a circle in an 8 or 9 inch greased cake pan. (Do this 2 more times).
(If you want them to rise overnight cover them with plastic wrap and let them rise in refrigerator. Take them out 1/2 hour before you want to bake them so they will come to room temperature.) If you are baking right away they do need to rise for about an hour in a warm place.
Then brush with any extra melted butter you may have and bake them at 400 degrees for about 15 minutes or until they are pretty and gold.
While they are baking prepare your icing.
Mix icing ingredients in food processor or mixer until fluffy and light. Spread icing on rolls while they are still warm. These may be frozen after icing. Just thaw and heat gently in the microwave to warm a bit.
Best eaten while warm with or without a beer.