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Clone of a Cinnabon
May 29, 2006

I make these to the point where they are placed in the baking dish, then I cover them with plastic wrap and put them in the refrigerator for the night. The next day, they go into a COLD oven (minus the plastic wrap!). Turn up the heat to 350 and bake for 25-30 minutes. There is no need to let them sit out. I do this with other yeast rolls and breads. Also, I made the frosting (used Neuchatel cheese - less fat), dropped it by spoonfuls (enough for 1-2 rolls) onto wax paper, froze them, then removed the frosting drops and wrapped them individually in plastic wrap. These all went into a plastic bag and back to the freezer until needed. This way you can use all of the 8 oz package of creamed cheese (2/3 c butter, 4 c powdered sugar, 1-1/2 tsp vanilla, 1/3 tsp salt). The extra rolls, if you have any, are frozen and reheated in the microwave (these are really good reheated). This is where the frozen frosting comes in handy. It doesn't take much heat to thaw the frosting.

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