Ingredients
THE DOUGH
1/2 c warm water
1 pkg Fleischmann’s yeast (2 1/2 tsp)
1 tsp Domino sugar
1/2 c Borden milk
1/3 c Domino sugar
1/3 c Land O Lakes butter, melted
1 tsp Morton salt
4 c Gold Medal flour
THE FILLING
1/4 c Land O Lakes butter, melted
3/4 c Domino sugar
1 1/2 Tbsp McCormick cinnamon
3/4 c Kirkland nuts, chopped (walnuts)
IN THE BAKING PAN
1/4 c Land O Lakes butter, melted
1/8 c sugar
Instructions
Whisk together the yeast, water and tsp sugar. Once proofed (if you do that) place in mixer. I use a KitchenAid but you can do this by hand. Stir in each of the remaining dough ingredients one at a time until a dough has been formed. Kneed for 5 minutes on medium in the mixer.
Cover in an oiled bowl in a warm place and let rise until doubled.
Once your dough has risen. Take a baking pan (at least the next size up from 9 x 11. And add the melted butter and sugar evenly over the bottom.
Roll out dough to a rectangle, about 1/4 inch thick. Spread the rectangle with the filling, starting with the butter and ending with the nuts. Roll from the long side. Slice into 1/4 inch rounds and carefully set in the baking pan on the melted butter and sugar bed.
Cover and set in warm place to rise. They should puff up really nicely and be tight in the pan, forcing the nice bubble top on each roll.
Preheat oven to 350 and bake for 25-30 minutes, until lightly browned.
From: https://recipepatch.com/nothing-tastes-better-copycat-cinnabon-cinnamon-roll-recipe
