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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CINNABON CINNAMON ROLLS Recipe

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This recipe for CINNABON CINNAMON ROLLS is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package active dry yeast (1/4-ounce size)
1 cup warm milk (105 to 110 F)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups all-purpose flour
Filling
1 cup packed brown sugar
2 1/2 tablespoons ground cinnamon
1/3 cup margarine, softened
Icing
1/4 cup (1/2 stick) margarine, softened
1/4 cup (2 ounces) cream cheese, softened
1 1/2 cups powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
1/8 teaspoon lemon extract

Directions:
Directions:
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Mix together the sugar, margarine, salt, and eggs. Stir in the milk and yeast solution, then add the flour and mix well.
3. Knead the dough for 10 minutes, using your hands dusted lightly with flour. Put the dough in a bowl, cover, and let it rise in
a warm place for about 1 hour, or until the dough has doubled in size.
4. 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.
5. Preheat your oven to 400 degrees F.
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 top of the margarine.
7. Working carefully from the top (a 21-inch side), roll the dough down to 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 9 x 13 x 2-inch baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 minutes, or until golden brown on top.
9. While the rolls bake, make the icing by mixing the margarine and cream cheese in a large bowl with an electric mixer on
high speed. Add the powdered sugar and mix on low speed until the sugar is incorporated, then add the milk and flavorings.
Mix on high speed again until the icing is smooth and fluffy.
10. When the rolls come out of the oven, let them cool for about 10 minutes, then coat them generously with icing.


Tidbits: These rolls can be frozen after baking. To reheat, zap one at a time in the microwave for 30 to 60 seconds

Number Of Servings:
Number Of Servings:
13 rools

 

 

 

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