Roll dough into rectangle, 15x9 inches, on lightly floured surface; spread with margarine. Mix sugar and cinnamon, sprinkle over rectangle. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into nine slices. Place slightly apart in greased square pan, 9x9x2 inches, or in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, about 40 minutes. Heat oven to 375. Bake until golden brown, 25 - 30 minutes. Spread rolls with glaze while warm. 9 rolls. CREAMY GLAZE: Beat 3/4 cup powdered sugar, 1 tablespoon margarine or butter, softened, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water until smooth and of spreading consistency. SWEET ROLL DOUGH: Dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, eggs and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 2 hours. ( Dough is ready if indentation remains when touched. Rising time may be slightly longer for refrigerated dough. Posted to Bakery-Shoppe Digest by Cat in the Hat
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|Serving Size: 1 Serving (1016g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 450 (17%)|
|Amt Per Serving||% DV|
|Total Fat 50g||67 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 2115mg||651 %|
|Sodium 704.6mg||24 %|
|Potassium 782.4mg||21 %|
|Total Carbohydrate 484.6g||143 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 480.3g|
|Protein 63.8g||91 %|
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Calories per serving: 2581
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