Clone Cinnabons with Cream Cheese Glaze

DANGEROUSLY GOOD. Far-out.

I've wanted to make these for SUCH a long time....
Generally, it's not good to be an impatient baker. Having some patience is key and I am slightly lacking in that department! EVERYTHING TASTES TOO GOOD, and this impatience of mine tends to effect the final creation. Bad, bad, bad. So, these cinnamon rolls have been on my list for a while. It's the rising times that always turn me off the idea (but of course onto another :P)
TODAY, however, is the day I dedicated to doing a thorough job in creating probably one of the best tasting things on earth. Cinnamon, sugar, pillowy dough, and an oozing cream cheese glaze.... just wow. Gooey. Some things just get along too well. 
The nice thing about working with bread dough rather than cookie dough or even cake batters is that you can't really pick at it along the way. It only really tastes amazing when it is freshly baked and eaten warm. Batters and cookie dough....well, often only half of it finds it's way into the oven.
MOVING ON. 
These did require around 4 hours waiting time in total, but honestly, so worth it in the end. All you need to do is find something to keep you occupied in the meantime. The amount of homework we get makes this easy for me to do... not that I actually did do homework. I sat and watched the dough rise. 
Nah, I didn't do that either. 

HAVE a go; it's extremely rewarding in the end. But, BE PATIENT with it. :)

Ingredients: 

For the DOUGH

• 3/4 c warm water
  
• 2 1/4 tsp active dry yeast (instant kind)
  
• 1/2 c light brown sugar
  
• 1 tsp salt
  
• 1/4 c buttermilk
  
• 1 egg
  
• 1/3 c canola oil
  
• 4 1/2-5 cups plain flour
  

For the FILLING

• 1/2 c butter, room temp.
  
• 1 1/4 c light brown sugar
  
• 2 1/2 tbsp ground cinnamon
  
• 2 tbsp cornstarch
  

For the GLAZE

• 4 tbsp cream cheese, room temperature
  
• 1/4 c butter, room temp.
  
• 1 tsp vanilla bean paste/ extract
  
• 1 tsp fresh lemon juice
• 1 1/4 c icing sugar (powdered)
  

Directions:

1. In a medium bowl, stir in the water, yeast and 1 tbsp of the brown sugar. Let stand for 5 minutes until the mixture looks frothy. Pour in the remaining sugar and the salt and stir for a further 15-20 seconds. 
2. In a small bowl, measure buttermilk, oil and the egg and whisk until all ingredients are incorporated. Pour this mixture into the water and yeast mixture and stir for another 20 seconds. 
   
3. Pour 2 cups of flour into the mixture and stir until incorporated. Add 1/4 cup at a time until dough pulls away from the bowl and doesn't stick to your hands when touched. Don't go any further when you reach this point.
   
4. At this point, knead the dough for 5 minutes, then remove it from the bowl, grease the bowl with some oil and put the dough back. Cover with a cloth and let rise for 1-2 hours, until it has doubled in size. 
   
5. In a medium sized bowl, stir the brown sugar, cinnamon and cornstarch together until combined. Set aside and grab your dough. Knead it for another minute. Flour a clean, dry surface and lightly coat the dough with flour too. Roll out the dough to be about 20X30 rectangle, as close as you can. Make sure the dough isn't sticking to the surface.
6. Spread the dough with butter getting right to the edges but making sure to leave an inch of dough bare on one of the lengths of the rolled out dough. Then, dump the sugar and cinnamon mixture on top of the butter and spread with your hand to all edges. Roll the cinnamon-sugar into the dough once spread. 
7. Roll the dough from the opposite side of the bare strip into a tight roll until lip of untouched dough is underneath. The, cut 2 inch segments using a serrated knife edge, a bread knife, to avoid squashing roll structure. Also, cut the edges to make even edges. 
8. Line a baking dish similar to one pictured below with baking paper and place each roll swirl side up about half an inch apart, cover with plastic wrap and then a cloth and set aside to rise for a further 1-2 hours. They should touch once risen completely. 
9. Preheat your oven to 350 degrees fahrenheit---170 celsius---160 celsius fan-forced. If you have a yield of 9, bake for around 25-30 minutes, with a yield of 12, bake for about 20-25 minutes. Keep an eye on them! They should have become a golden brown in colour. 
10. Meanwhile, whip the butter and cream cheese together, then add the vanilla and lemon juice. Scrape down the sides of the bowl and add the sugar. Mix well again. Add milk if you'd like a runnier consistency. Once the rolls are out of the oven, pour half the glaze over the top and wait around 5 minutes until pouring on the rest.

THESE ARE AWESOME SERVED WARM, but of course anytime, any day, any way...they're still great. 

Use a serrated knife (bread knife) to cut the 2-inch segments. You want to avoid squashing the roll.

Before rising time

After rising time and in the oven!

So gooey, so so gooey.