Karen's Cinnamon Rolls " Sin" Amon Rolls

Submitted by kzbhansen

"Oooey gooey SINFULLY good Cinnamon Rolls! I get asked to make these and asked for the recipe ALL the time!!! They are fabulous! I hope you enjoy! I usually bake with butter in most dessert recipes but this recipe margarine makes all the difference. Cooking times includes time for rising."

 

• Ready In: 2hrs 20mins
• Ingredients: 17
• Yields: 12 Rolls

ingredients

• Rolls

• 1 (1/4 ounce) yeast or 2 1/4 teaspoons yeast
• 1 teaspoon sugar
• 1 cup milk, warm 105-110
• 1⁄2 cup sugar
• 1⁄3 cup margarine, melted (NO SUBSTITUTIONS)
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour

• Filling

• 1 cup packed brown sugar
• 2 1⁄2 tablespoons cinnamon
• 1⁄3 cup margarine, softened (NO SUBSTITUTIONS)
• 1⁄8 teaspoon nutmeg

• Frosting

• 1⁄2 cup margarine, softened (NO SUBSTITUTIONS)
• 1 1⁄3 cups powdered sugar
• 1⁄2 cup cream cheese (4 ounces)
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon salt

directions

1. FOR THE ROLLS:

2. In a small bowl, dissolve the yeast in warm milk with 1 tsp of sugar. Allow to proof (sit) for 10 minutes until it becomes foamy.
3. In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
4. Add 2 cups of flour and the yeast.
5. Continue mixing and adding flour until you have use 4 cups total of flour.
6. Roll out onto a floured surface and knead for about 5-10 minutes until smooth and no longer sticky. (You may need to add more flour).
7. Put into a lightly greased bowl turning once to coat the dough.
8. Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
9. Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
10. FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
11. Blend brown sugar, cinnamon and nutmeg in a small bowl.
12. Sprinkle evenly over the margarine.
13. Roll the dough jellyroll style starting at the 21-inch edge.
14. Pinch the ends together.
15. Grease a 15 x 10-inch pan lightly.
16. Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
17. Cover with a clean towel and put in warm draft free spot for 45 minutes.
18. Preheat oven to 400°F.
19. Bake rolls for 10-15 minutes until golden brown.
20. FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.

Reviews

[Susann Simpson]

Fabulous! I used butter as I don't buy margarine, but oh my, these are good! Compliments ranged from fantastic, awesome, absolutely incredible, to die for, well, you get the point. I have NEVER been able to make a decent icing for cinnamon buns, but after using your recipe? Let's just say you made me look SO good, lol. Thank you! Edited 4/3/10 I've made these more times than I can count now, and I agree, they ARE better with margarine. The texture of the bread is so much softer. Thanks again for posting!

 

[Kristin]

This is such a beautiful recipe. These came out so perfect and delicious! They heated up great the next day. The icing was great, everything was just perfect!

 

[godsgal1]

I have always been intimidated by cnnamon rolls-never again. These were perfict. Thank you so much!

 

[Keolani]

Very good, fluffy cinnamon rolls. I rarely make cinnamon rolls because they always end up with a doughy center and overbaked exterior, which I hate. These bake up perfectly. The recipe wasn't able to solve the problem of my complete inablilty to roll dough into a rectangle but I guess it can't be blamed for that.

 

[KitsuneLeh]

Everytime I try this recipe, the cinnamon rolls come out PERFECT! Wonderful fluffy dough, a rich swirl of cinnamon in the middle, and a creamy cool frosting to top it off. The only thing I do differently is roll from the other side so I have lots of bite sized cinnamon rolls :)<br/><br/>Thank you SO much for sharing!