Ingredients: |
Ingredients: Rolls:
1 (1¼ oz.)pkg. active dry yeast
1 c. warm milk (105º-110º)
½ c. granulated sugar
⅓ c. margarine
1 tsp. salt
2 eggs
4 c. all-purpose flour
Filling:
1 c. packed brown sugar
2½ Tbsp. cinnamon
⅓ c. margarine, softened
Icing:
8 Tbsp. (1 stick) margarine, softened
1½ c. powdered sugar
⅛ tsp. salt
¼ c. (2 oz.) cream cheese
½ tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 400º
For the rolls, dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, margarine, salt and eggs. Add 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 approx. 21 inches long and 16 inches wide. It should be about ¼ inch thick..
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, 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 1¾ inch slices and place, 6 at a time, evenly spaced in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 min.) Bake for 10-15 min. or until light brown on top. 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. |
This recipe for "Cinnabonlike" Cinnamon Rolls is from