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CINNABON CINNAMON ROLLS
Rolls
1 pkg. active dry yeast
1 C. warm milk (105ºF to 110ºF)
1 tsp. salt
2 eggs
4 C. all-purpose flour
1/2 C. granulated sugar
1/3 C. margarine, melted
Dissolve the yeast in warm milk in a large bowl. Add the sugar, margarine, salt, eggs and flour, and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4-inch thick. Preheat oven to 400ºF.
Filling
1 C. packed brown sugar
1/3 C. margarine, softened
2 1/2 T. cinnamon
Combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top (21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes, or until light brown on top.
Icing
8 T. margarine, softened
1 1/2 C. confectioners' sugar
1/4 C. (2 oz.) cream cheese
1/2 tsp. vanilla extract
1/8 tsp. salt
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.