TSR 1993 Version of Cinnabon Cinnamon Rolls by Todd Wilbur

Ingredients

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1⁄2 cup granulated sugar
• 1⁄3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1⁄2 tablespoons cinnamon
• 1⁄3 cup margarine, softened

ICING

• 8 tablespoons margarine
• 1 1⁄2 cups powdered sugar
• 1⁄4 cup cream cheese
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon salt

Instructions

1 _ For the rolls, dissolve the yeast in the warm milk in a large bowl.

2 _ Add sugar, margarine salt, eggs, and flour, mix well.

3 _ Knead the dough into a large ball, using your hands dusted lightly with flour.

4 _ Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

5 _ Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

6 _ It should be approx 1/4 thick.

7 _ Preheat oven to 400 degrees.

8 _ To make filling, combine the brown sugar and cinnamon in a bowl.

9 _ Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

10 _ Working carefully, from the long edge, roll the dough down to the bottom edge.


11 _ Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

12 _ Bake for 10 minutes or until light golden brown.

13 _ While the rolls are baking combine the icing ingredients.

14 _ Beat well with an electric mixer until fluffy.

15 _ When the rolls are done, spread generously with icing.