I have tried a lot of cinnamon roll recipes, but we like this one the best. I can't imagine it getting any better than this. I got the recipe and picture from here. If you want to see a detailed post on each step for how to make these rolls, just go to the link and she shows you in detail how to make these. I don't put mine on parchment paper and they come out of the pan just fine. I also don't mix the egg, oil and buttermilk separately. I just put it all in the bowl and add the flour last and mine rise and bake up beautifully. I also don't have fresh lemon juice so I just used my lemon juice in the bottle and I also added more cream cheese and a little more sugar to my icing, after reading that a true cinnabon has equal amounts of butter and cream cheese.
3/4 cup water, 115 degrees
2-1/4 tsp. yeast
1/2 cup sugar
1/4 cup buttermilk, room temperature
1/3 cup oil
1 tsp. salt
4-1/2 cups plain flour
Mix the yeast and water and let set 5 minutes.
Add the sugar, buttermilk, egg and oil. Mix together.
Add the salt and then half the flour. Add additional flour 1/4 cup at a time until the dough leaves the edges of the bowl. Knead for 5 minutes and then cover and let rise until double, about an hour and a half.
1/2 cup soft butter
1-1/4 cups brown sugar
2-1/2 TBS cinnamon
2 TBS cornstarch
Roll the dough out on the counter to a thin rectangle. Spread the butter over the dough and then sprinkle with mixture. Roll up tightly. Using dental floss, cut every 2 inches and place in a greased 9x13 pan. Cover and let rise 1-1/2 hours or until edges almost touch.
Bake for about 17 minutes at 350, or until the top starts to brown.
4 oz. cream cheese
1/4 cup butter
1 tsp. lemon juice
1 tsp. vanilla
1/2 TBS corn syrup
1-1/2 cups confectionary sugar
Mix together and spread a thin layer on rolls, fresh out of the oven. Wait about 5 minutes and spread the rest.