Categories: Breakfast, dessert
Ingredients
- ROLLS
- 1 1/4 -ounce package active dry yeast
- 1 c warm milk (105-110 degrees F)
- 1/2 c granulated sugar
- 1/3 c margarine, melted
- 1 tsp salt
- 2 eggs
- 4 c all-purpose flour
- FILLING
- 1 c packed brown sugar
- 2-1/2 TBSP cinnamon
- 1/3 c margarine, softened
- ICING
- 8 TBSP (1 stick) margarine, softened
- 1-1/2 c powdered sugar
- 1/4 c (2 ounces) cream cheese
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Directions
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For the rolls, dissolve the yeast in the warm milk in a large bowl.
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Add the sugar, margarine, salt,eggs, and flour, and mix well.
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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 in size.
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Roll the dough out on a lightly floured surface. Roll the dough flat until it is about 21 inches long and 16 inches wide (about 1/4 inch thick).
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Preheat oven to 400 degrees F.
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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.
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Working carefully from the 21-inch side, roll the dough.
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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.
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While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
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When the rolls come out of the oven, coat each generously with icing.