Cinnabon Cinnamon Rolls

* Exported from MasterCook II *

CINNABON CINNAMON ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Breads
Brunch

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*********Rolls**********
-1 1/4-oz package active dry yeast
1 cup warm milk -- (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine -- melted
4 cups all purpose flour
**********Filling************
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/3 cup margarine -- softened
*********Icing************
8 tablespoons (1) margarine -- softened
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 salt


1. For the rolls, dissolve the yeast in the warm milk in a large
bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted
lightly with flour.
Put in bowl, cover and let rise in a warm place about 1 hour, or
until the dough has doubled.

4. Roll the dough out on a lightly floured surface. Roll dough flat
until it is
approximately 21 inches long and 16 inches wide. It should be about
1/4 inch thick.

5. Preheat oven to 400 degrees

6. For the filling, combine the brown sugar and cinnamon in a bowl.
Spread the
softened margarine evenly over the surface of the dough, and then
sprinkle the
cinnamon and sugar evenly over the surface.

7. Working carefully from the top ( a21-inch side), roll the dough
in the bottom edge.

8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time
evenly spaced in
a lightly greased baking pan. Bake for 10 minutes or until light
brown on top

9. While the rolls bake, combine the icing ingredients. Beat well
with an electric mixer
until fluffy.
10. When the rolls come out of the oven, coat each generously with
icing.

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NOTES : Here is the Cinnabon recipe that was posted to this list last year.
As I
mentioned yesterday, I've had great luck with it when using my bread
machine [Breadman Plus.] I use the exact amounts specified and I bring
the milk to room temperature [by nuking it.] I put the ingredients in
the machine, liquids first, dry next and after making a little "well" in
the center, put the yeast in. Then I use the "dough" setting on the ABM.
For the most part, afterwards, I follow the directions as listed,
except for a few things. The machine does one rise on the dough setting;
I assemble the rolls as directed, but let them rise again [after
rolling, filling and cutting] on the baking pan. BTW, my rise method is
to turn on the oven to 150 degrees for one minute, turn it off, then put
the rolls in, covered with a PAM-coated damp towel. My friend, an
expert Cinnamon Roll baker, also told me her "secret." Add more butter
whenever and wherever you feel necessary. This keeps


Liz Key
Haiku Maui Hawaii
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"You can get everything you want in life if you help enough other people get
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