CINNAMON CINNAMON ROLLS
1 1/4 oz. package active dry yeast,
1 cup warm milk (105 to 100F),
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 cinnamon,
1/3 cup margarine softened
Icing:
1 stick margarine softened,
1/4 cup (2oz.) cream cheese,
1 1/2 cups powdered sugar,
1/2tsp. vanilla extract,
1/8 tsp. salt,
1 Tablespoon milk
(can be made with a Kitchenaid mixer)
Directions:
• For the rolls, dissolve yeast in warm milk in a large bowl. • Add sugar, margarine, salt, eggs and flour and mix well. • Knead the dough into a large ball using your hands dusted lightly with flour or as I did use mixer with dough beaters. Put in bowl, cover and let rise in a warm place for 1 hour or until dough has doubled in size • Roll the dough out on a lightly floured surface until it is approximately 21 inches long and 16 inches wide and 1/4 inch thick • Preheat oven 400F. •
For the filling, combine brown sugar and the cinnamon in a bowl or shaker. Spread softened margarine evenly over the surface of the dough and 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 1 3/4” slices and place 6 at a time evenly spaced in a lightly greased baking pan (cookie sheet) • Bake for 10-13 minutes or until light brown on top •
While the rolls bake combine the icing ingredients, beat well with electric mixer, or by hand with a wire whisk, until fluffy • When the rolls come out of the oven coat each generously with icing • Makes 12 rolls
Notes: if you roll the dough out in the exact measurements and cut them in 1 3/4 inch slices, you do get exactly 12 buns. Tip, the easiest way to cut the slices without squishing them is to use dental floss. Pull under roll, cross ends and pull to cut.
Thanks to Egd for Snowbelt's recipe