Yum...Cinnamon Rolls...

The past couple of weeks, I have been crazing Cinnamon Rolls off and on. So one day I decided that I was just going to dive in and make them. But then I went to our pantry and realized that it was down to bare bones because of all the baking I have done lately so instead I went to grocery shopping. The following day I was working until 5 but then after making dinner, running a couple errands, and before I knew it, it was 10 o'clock and I was not about to put baking cinnamon rolls off for another day.

This recipe was super easy.. Though the original recipe has it titled as "Cinnabon Cinnamon Rolls" I have to be honest and tell you that I haven't had too many Cinnabons so I have no idea how closely these resemble the popular chain but what I can tell you is that it is taking every ounce of my self control to not eat more than one right now ;o). As far as the recipe goes, I made a cinnamon and granulated sugar mixture and then sprinkled a little brown sugar on top of that.

I also decided to let the rolls rise a second time after placing them in the pan so that they turned out a bit larger and got that support they needed from their neighbors. Finally, I prefer a powder sugar and heavy cream/milk icing only because that I what I grew up on. But I will include the cream cheese icing just for reference.

Cinnabon Cinnamon Rolls

 by Lightly (from Toasted Todd Wilbur's MORE TOP SECRET RECIPES

  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 (or melted in my case)

Directions

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. Knead the dough into a large ball, using your hands dusted lightly with flour.
3. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx 1/4 thick.
5. To make filling, combine the brown sugar and cinnamon in a bowl.
6. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. 

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

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

(At this point, I allowed the rolls to rise a 2nd time, about 30-40 minutes)

    9. Bake in a 400 degree oven for 10 minutes or until light golden brown.

  10. Ice and Enjoy! 

 


 Cream Cheese Icing for Cinnamon Rolls (I have yet to try this, I used Powdered Sugar Icing)

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

1. Beat well with an electric mixer until fluffy.
2. When the rolls are done, spread generously with icing.