Cinnamon Rolls

Reviews

This recipe is easy and great tasting. I make up a batch in my bread maker, then prepare the rolls on a cookie sheet(except icing), and stick the pan in the freezer, then bag up in a freezer baggie. I take them out the night before, place on a cookie sheet and let thaw over night, ready to bake in the morning. I make several batches up for last minute breakfasts.
over 4 years ago by civildoc

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• Categories
• Baked Goods
• Cheese
• Cinamon Roll
• Eggs
• Pastries
• Raisins
• Yeast

Ingredients

Directions

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.)

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.