Judy's yummy cinnabon-type rolls

Yield: 12 Rolls

Measure Ingredient
1 cup Milk
2 \N Eggs
⅓ cup Margerine; softened
½ cup Sugar
1 teaspoon Salt
4 cups All-purpose flour
1 pack Dry yeast; (i like saf brand use 2 t
1½ \N Sticks margerine; softened
1¼ cup Packed brown sugar
3 tablespoons Cinnamon; rounded generously
1½ cup Powdered sugar
1 \N Stick margerine; softened
4 ounces Cream cheese; softened
1 teaspoon Vanilla
⅛ teaspoon Salt

JUDY BERNEY RMMS18B

DOUGH

FILLING

ICING

To make Cinnabons in the bread machine use the dough setting. Remove from the Bread machine. FILLING: Spread dougn with the softened margerine and sprinkle evenly with the brown sugar/cinnamon and roll with a rolling pin. Roll up jelly roll fashion and cut sharp with a knife into 12 rolls, about 2" thick. Place rolls in a greased 9 x 13 pan - 3 rows of 4 rolls each. You can bake them right away without a second rise (yes, that's right) but I like to lwt them rise about 15 minutes in a warm spot, ten bake them in a 400~ oven for about 13-14 minutes. While they're hot from the oven, spread them gently with a little of the icing. Add more icing after 5 to 10 minutes. NOTE: After placing them in the pan, you can cover them and refrigerate or you can freeze them for up to a month. Before baking allow them to come to room temperature, then let rise for 15 minutes in a warm spot and bake as directed above.

Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 12/94

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