Saturday, April 5, 2008

Cinnabon Cinnamon Rolls

This recipe is a pass on from Kristi Fletcher. In some ways they are better than Cinnabon. But only with the proper care. Knead with love.

Roll ingredients:

One ¼ oz. package active dry yeast

1 cup warm milk (105-110 degrees)

½ cup sugar

1/3 cup margarine, melted

1 tsp. salt

2 eggs

4 cups flour

Filling ingredients:

1 cup packed brown sugar

2 ½ Tbsp. cinnamon

1/3 cup margarine, softened

Icing ingredients:

1 ½ cups powdered sugar

1/8 tsp. salt

¼ cup (2 oz.) cream cheese

½ tsp. vanilla

Dissolve the yeast in the warm milk in a large bowl. Mix together the sugar, margarine, salt, and eggs. Add the flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approx. 21” long and 16” wide. It should be about ¼” thick. Preheat oven to 400 F.

Combine the brown sugar and cinnamon in a bowl. Spread the margarine evenly over the surface of the dough and then sprinkle with the cinnamon sugar mixture evenly. Roll the dough up. Cut the dough in 1 ¾ inch slices and place six at a time, evenly spaced, in a greased baking pan. Let the rolls rise again until double in size ( about 30 minutes.) Bake for 10 to 15 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.

1 comment:

AB said...

Hey Lisa, what a great idea. Now when I want to make something different, I don't have to dig thru all my stacks of recipes, I can just go to your blog. I definitely will try the cinnamon rolls. They sound yummy. You blog well girl.

Love
AB