HOMEMADE CINNAMON ROLLS
1 packet active dry yeast
1 Cup Warm Milk
½ Cup Sugar
1/3 Cup Margarine
1 Tsp Salt
4 Cups Flour
1 Cup Packed Brown Sugar
3 Tbsp Cinnamon
1/3 Cup Margarine, softened
Cream Cheese Icing:
6 Tbsp Margarine, softened
1 ½ Cups Powdered Sugar
¼ Cup (2 oz) Cream Cheese
½ Tsp Vanilla
1/8 Tsp Salt
Dissolve the yeast in warm milk in a bowl.
In a mixer bowl, add sugar, butter, salt, eggs and flour and mix well. Pour the milk/yeast mixture into the bowl. Switch to dough hook and mix well until incorporated.
Place dough into an oiled bowl, and cover to let rise in a warm place for about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface until it is appx 16 inches long by 12 inches wide. It should be appx ¼ inch thick.
Preheat oven 350. Grease 9 x 13 inch baking pan
Make filling: combine butter or margarine, brown sugar and cinnamon in a bowl. Mix well. Spread the mixture evenly over the surface of the dough.
Working carefully, from the long edge, roll the dough down to the opposite edge. The roll should be about 18 inches long. Cut the roll into 1 ½ inch slices.
Place cut rolls in prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. *** See note
Bake 20 minutes or until light golden brown.
While rolls are baking, make icing by mixing all ingredients until fluffy.
When rolls are done, spread generously with icing while hot.
*** You can make the rolls the day before up until the baking portion. Cover the pan with plastic wrap and place in refrigerator overnight. The rolls should continue to rise, but if by morning they have not doubled in size, turn your oven on 200 and when it reaches 200, turn it back off and then place the pan into over for about 30 minutes or until they double in size. Remove from oven and preheat to 350 and then place back in and bake 20 minutes.