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Rolls:
1 Tablespoon dry yeast
1 Cup milk
1/2 Cup granulated sugar
1 Teaspoon salt
2 eggs -- beaten
1/3 Cup margerine -- melted
4 Cups all-purpose flour
Filling:
1 cup brown sugar, packed
2 1/2 teaspoons cinnamon
1 stick margerine, softened
Icing:
1 stick margerine, softened
2 oz. cream cheese, softened
1/8 teaspoon salt
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla
Rolls:
1. Place all dry ingredients, except yeast, into the basket of the bread
maker. Add the liquid ingredients. 2. Put yeast in yeast dispenser. Set
machine for dough setting. This will take 2 1/2 hours. (Or follow your
manufacturers instructions.)
3. Meanwhile, combine cinnamon and sugar for filling. Let butter soften, then
set aside.
4. When dough is ready, punch down, and roll out on a lightly floured surface.
Roll it into a rectangle about 18x21, and about 1/4 inch thick. Preheat oven
to 400 degrees. 5. Spread dough with the softened margerine. Sprinkle the
cinnamon/sugar mixture over the margerine. Smooth with your hand. (You can add
raisins and chopped nuts here if you wish.) 6. Roll dough up jelly-roll
fashion from the longer side. Cut into fifteen even pieces and place on a
greased jelly roll pan, three across, five down. (You may want to "flatten"
the pieces slightly.)
***If you want to freeze them, this is where you put them in the freezer. Take
them out before you go to bed, and next morning they will be ready for step
7......just let them defrost and raise on the kitchen counter. You can bake
the entire pan or as few as you wish.
7. Bake in a preheated 400 degree oven for about 15 minutes, or until lightly
brown. Baking time may vary.
Icing:
1. Combine margerine and cream cheese. Beat until fluffy. Add confectioners
sugar, salt, and vanilla. Beat again until fluffy. 2. As soon as rolls come
from oven, top with the icing. It will melt and blend.
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