Cinnabon Cinnamon Rolls

Cinnabon Cinnamon Rolls Ingredients

DOUGH	1 1/2 Sticks margarine; softened
1 c Milk	1 1/4 c Brown sugar; packed
2 Eggs; beaten	3 tb Cinamon; rounded generously
1/3 c Margarine; softened	ICING
1/2 c Sugar	1 1/2 c Powdered sugar
1 ts Salt	2 oz Cream cheese; softened
4 c All-purpose flour	1 Stick margarine; softened
1 pk Dry yeast; (about 2 tsp)	1 ts Vanilla
FILLING	1/8 ts Salt

Instructions for Cinnabon Cinnamon Rolls

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 1/4 inch thick. Spread dough with softenened margarine (the 1 1/2 sticks for the filling), and sprinkle evenly with the brown sugar/cinnamon, 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 19 minutes. ICING 1. Combine margarine and cream cheese. Beat until fluffy. Add confectioners sugar, salt, and vanilla. Beat again until fluffy. 2. 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. Recipe by: Brigid , converted by MC_Buster. Posted to MC-Recipe Digest V1 #1018 by Tommy & Luann Boggus on Jan 16, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Brown Sugar	Cream Cheese	Eggs
Margarine	Milk	Powdered sugar	Salt
Sugar	Vanilla	Yeast

Desserts Cheese Cream Cream Cheese Milk

for flavor and categorization

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