CINNABON CINNAMON ROLLS
Source of Recipe
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*********Rolls**********
-1 1/4-oz package active dry yeast
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt
1. For the rolls, dissolve the yeast in the warm milk in a large
bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted
lightly with flour.
Put in bowl, cover and let rise in a warm place about 1 hour, or
until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat
until it is
approximately 21 inches long and 16 inches wide. It should be about
1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, 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.
7. Working carefully from the top ( a21-inch side), roll the dough
in the bottom edge.
8. 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
9. While the rolls bake, combine the icing ingredients. Beat well
with an electric mixer
until fluffy.
10. When the rolls come out of the oven, coat each generously with
icing.
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