Make your own free website on Tripod.com
Cinnamon Rolls - (cinnabon recipe)

For the rolls -

1-envelope of active-dry yeast
1 cup warm (105 to 110) milk
1/2 cup granulated sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups all-purpose flour

For the filling -

1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

For the icing -

1 stick margarine, softened
1 1/2 cups powdered sugar
2 oz. cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Dissolve the yeast in the warm milk. Add the sugar, margarine and eggs. Add the flour a bit at a time and mix WELL. Knead the dough into a large ball using your hands dusted lightly with flour. Place in a bowl and cover with plastic wrap or a towel, and place in a warm spot to rise until doubled in size (about 1 hour). Roll the dough out on a lightly floured surface. Roll into a rectangle 21" by 16" and about 1/4 inch thick. Preheat oven to 400. Combine the brown sugar and cinnamon in a bowl, spread the softened margarine over the surface of the dough and sprinkle the filling evenly over the surface. Working carefully, roll from the 21 inch edge and make a log of dough with the filling spiraled inside. Cut 1 3/4" slices off the log and place about six at a time on a lightly-greased cookie sheet. Allow to rise again until doubled in size (about 30 minutes) then bake for 10 minutes or until light brown on top. While the rolls bake, combine the icing ingrediants and beat with an electric mixer until fluffy. When rolls come out of the oven, coat each generously with icing. (makes 12 rolls)

ROLLS MAY BE FROZEN AND REHEATED IN THE MICROWAVE LATER - ABOUT 45 SECONDS OR UNTIL ICING DRIZZLES OVER SIDES OF ROLL