I just had to have this recipe when they posted it to Top Secret Recipes! It cost me seventy nine cents but they are well worth that cost!! I have changed the recipe a bit but I will tell you what I changed and you can decide which way you would like to make yours!! The original recipe calls for 4 cups all-purpose (see recipe for how much I used), I used 2% milk the recipe calls for whole milk. Also the recipe states it makes 1 dozen but I got 14! When we tried to get these out of the muffin tins they fell apart. Also since I felt they were underbaked I flipped the tins out onto cookie sheets and then baked then 10 more minutes!
- 2 1⁄4 teaspoons active dry yeast
- 1⁄2 cup warm water (105 to 110 f)
- 1⁄2 cup granulated sugar
- 1⁄2 cup whole milk
- 1⁄3 cup margarine, melted
- 2 eggs
- 1 teaspoon salt
- 5 1⁄2 cups all-purpose flour
- 1 cup packed dark brown sugar
- 2 tablespoons ground cinnamon
- 2⁄3 cup margarine, melted
- 1⁄4 cup margarine, softened
- 1⁄4 cup cream cheese
- 1 1⁄2 cups powdered sugar
- 1 tablespoon whole milk
- 1⁄4 teaspoon vanilla extract
- Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
- Use an electric mixer (I just did this by hand) to combine sugar with milk and melted margarine in a large bowl.
- Mix in eggs and salt.
- Mix in 1 cup of flour. When flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon. Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it and store it in a warm place for about 1 1/2 hours.
- Mix the filling ingredients together in a medium bowl, and set aside until needed.
- Roll the dough out on a floured surface until about 1/2-inch thick. Use a pizza cutter to slice dough into approximately 1/2-inch wide strips, and then slice those strips into 3/4-inch to 1-inch long chunks of dough.
- Use softened margarine to grease the cups of a large (Texas-size) muffin tin.
- Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 1/2 teaspoon of cinnamon filling over the dough. Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough. Cover the muffin tin with a cloth or plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
- Preheat oven to 350ºF.
- Bake cinnamon melts for 17 to 20 minutes or until dough turns light brown. (I did mine about 25 minutes and they were still gooey on the bottom).
- As the cinnamon melts cool, make the icing by mixing margarine and cream cheese together with an electric mixer on high speed. Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated. Add the milk and vanilla, then mix again on high speed until smooth and fluffy.
- Spoon about 1 tbsp of icing over the top of each cinnamon melt. Serve right away, or cover melts with plastic and freeze. To serve a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds or until warm.