Recipe 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.
Top Review by 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!
- 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
- 1 cup packed brown sugar
- 2 1⁄2 tablespoons cinnamon
- 1⁄3 cup margarine, softened (NO SUBSTITUTIONS)
- 1⁄8 teaspoon nutmeg
- 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 See How It's Made
- FOR THE ROLLS:.
- 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.
- In a large mixing bowl, beat the margarine, sugar, salt and eggs until combined.
- Add 2 cups of flour and the yeast.
- Continue mixing and adding flour until you have use 4 cups total of flour.
- 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).
- Put into a lightly greased bowl turning once to coat the dough.
- Cover with a clean towel and place into a warm draft free place and allow to rise for an hour.
- Punch dough down and roll out on a lightly floured surface into a large rectangle 21 x 16 inches.
- FILLING: Spread the softened margarine over the surface of the dough leaving a 1/2-inch border around the edges.
- Blend brown sugar, cinnamon and nutmeg in a small bowl.
- Sprinkle evenly over the margarine.
- Roll the dough jellyroll style starting at the 21-inch edge.
- Pinch the ends together.
- Grease a 15 x 10-inch pan lightly.
- Slice the dough into 1 1/2-inch pieces and place cut side up in the pan.
- Cover with a clean towel and put in warm draft free spot for 45 minutes.
- Preheat oven to 400°F.
- Bake rolls for 10-15 minutes until golden brown.
- FROSTING: Mix all frosting ingredients until light and fluffy and spread over warm rolls.