My name is Ariel and I have a problem.

I can't stop.

These Sin-namon Buns / Dangerrolls / Cinnabon Copy Cat Buns / Sinful Cinnamon Buns are my world. They are my one true love. My universe. My everything! If only I could wrap myself up in one of these and fall asleep on a warm sea of sugar, cinnamon, and cream cheese... this is getting weird. But for realsies? You need to make these right now.

Thank goodness I am home alone today because I am ashamed how quickly I wolfed one of these bad buns down.

The truth is, these cinnamon rolls take a little more time than your average tin of Pillsbury buns but I can guarantee you will taste the difference. While you're waiting for the dough to rise, go for a run or lift some weight or run a marathon or something so you can feel less guilty eating a whole pan full.

Those two forks are kind of a joke because I ate off both of them myself... They're called "Sinful" for a reason.

Do you remember that smell that wafted through your hometown mall? That sweet, sweet draft of cinnamon, sugar, and warm dough? Or maybe you recall the airport? I am talking about that Cinnabon scent. Cinnabon may be a fast food joint but they have got the art of cinnamon rolls mastered. Seriously THAT SMELL. I tried to emulate that delectable scent and taste as much as possible. I've got high standards, y'all! When you have these baking in your oven you will be transported right back to that mall food court. Or maybe you should imagine something else... that's a strange place to be nostalgic about.

Office friends: please be prepared to pounce on these first thing tomorrow. I need them out of my kitchen stat. That is if I don't eat them all tonight....

Bun Dough
1 cup warm milk
1 package yeast (1/4 ounce)
2 eggs, room temperature
5 tablespoons butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar

Cinnamon Roll Filling
1 cup brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon cornstarch
1/4 cup butter, softened
1/4 cup butter, softened (to spread on rolled dough)

Heat milk in a small saucepan on the stove until warm. Pour into bow of a stand mixer and dissolve yeast in warm milk. Let milk and yeast sit for ten minutes.

Add eggs, melted butter, sugar, salt and flour and mix on a low speed with paddle attachement. Once mixture comes together, use your (well floured) hands to knead the dough into a large ball.

Place dough ball in a well greased mixing bowl. Cover with plastic wrap and set aside in a warm place to let rise for an hour to ninety minutes or until doubled in size.

While dough is rising mix together 1.4 cup softened butter, brown sugar, cornstarch, and cinnamon to make the filling. Set aside.

Preheat the oven to 350°.

Once dough is risen, roll out on a well floured surface to make a large rectangle (approximately 9 x 13). Butter one side of the dough with 1/4 cup of softened butter going to 1/4 inch of the sides. you want to keep 1/4 dry of the filling to ensure the filling stays inside of the rolled buns. Next, spread the cinnamon filling on top of the dough and roll the rectangle up to make a 13 to 14 in long log. Slice evenly in 1 in pieces to make rounds. Place about 7 cinnamon roll rounds in a greased pie dish. This recipe will make two batches.

Once slices are placed evenly in the pie dish, set aside (or on top of oven) to rise again for another 60 minutes. They will grow in size and be touching before you place them in oven. Bake the rolls at 350° for 20 minutes or until the center of the rolls are firm to the touch. Remove from oven and let cool for five minutes before topping with icing.

Cream Cheese Icing
4 oz cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

Combine cream cheese, butter, confectioners' sugar, lemon juice and vanilla in a medium sized mixing bowl. Whip using an electric mixture until well combined and smooth. Set aside until ready for use.