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"Cinnabon" Cinnamon Rolls
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- Rolls:
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- 1/4 oz. pkg. active dry yeast
- 1 c. warm milk (105^ to 110^)
- 1/2 c. granulated sugar
- 1/3 c. margarine, melted
- 1 tsp. salt
- 2 eggs
- 4 c. all-purpose flour
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- Filling:
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- 1 c. brown sugar, packed
- 2 1/2 T. cinnamon
- 1/2 c. softened margarine
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- Icing:
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- 8 T. softened margarine
- 1 1/2 c. confectioners' sugar
- 2 oz. cream cheese
- 1/2 tsp. vanilla
- 1/8 tsp. salt
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| For the rolls, dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs and flour; mix well. Knead dough into a large ball; place in a bowl, cover and let rise until doubled in size. Roll dough out to approximately 21-inches long by 16-inches wide. It should be about 1/4-inch thick. Preheat oven to 400°. For the filling, combine brown sugar and cinnamon in a bowl; set aside. Spread softened margarine evenly over the surface of the dough. then sprinkle sugar and cinnamon mixture evenly over the surface of the dough. Working 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 evenly spaced on a lightly greased baking pan. Bake for 10 minutes or until lightly browned on top. While rolls are baking; combine the icing ingredients; mix well. Spread icing on top of rolls while hot. |
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