Cinabon cinnamon rolls

1 Servings

Ingredients

Quantity Ingredient
1 cup Milk
2 Eggs; beaten
⅓ cup Margarine; softened
½ cup Sugar
1 teaspoon Salt
4 cups All purp. flour
1 pack Dry yeast (about 2 tsp)
1½ Sticks margarine; softened
1¼ cup Brown sugar; packed
3 tablespoons Cinamon; rounded generously
1½ cup Powdered sugar
2 ounces Cream cheese; softened
1 Stick margarine; softened
1 teaspoon Vanilla
⅛ teaspoon Salt

Directions

DOUGH

FILLING

ICING

Use the dough cycle on your machine, adding the ingredients as per yourmachines specifications. When the dough cycle has finished, roll out on a floured board into 16x22 rectangle, about ¼ inch thick. Spread dough with softenened margarine (the 1½ sticks for the filling), and sprinkle evenly with the brown sugar/cinamon, and roll the ingredients into the dough with a roulling pin. Roll up jelly roll fashion, and cut with a sharp knife into 12 rolls, about 2 inches thick. Place rolls in a greased 9x13 pan, 3 rows of 4 rolls each. You can bake them right away or let them rise about 15 minutes in a warm spot, and then bake them in a 400 degree oven for about 14 minutes. While they are still hot from the oven, spread them gently with a little of the icing. Add more icing after about 5-10 minutes.

NOTE: after placing them in the pan, you can cover the and refrigerate or freeze them for up to a month. Before baking, allow them to reach room temperature, then let rise an a warm spot about 15 minutes and bake as directed.

ICING 1. Combine margerine and cream cheese. Beat until fluffy. Add confectioners sugar, salt, and vanilla. Beat again until fluffy. 2. As soon as rolls come from oven, top with the icing. It will melt and blend.

By Brigid <heckma@...> on Oct 06, 1997, converted by MC_Buster.

Posted to recipelu-digest Volume 01 Number 258 by Tommy & Luann Boggus <tommylou@...> on Nov 15, 1997

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