*  Exported from  MasterCook II  *
                          CINNABON CINNAMON ROLLS
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   -1      1/4-oz        package active dry yeast
    1      cup           warm milk -- (105 to 110)
      1/2  cup           granulated sugar
    1      teaspoon      salt
    2                    eggs
      1/3  cup           margrine -- melted
    4      cups          all purpose flour
    1      Cup           packed brown sugar
    2 1/2  teaspoons     Cinnamon
      1/3  cup           margarine -- softened
    8      tablespoons   (1)  margarine -- softened
    1 1/2  cups          powered sugar
      1/4  cup           (2 oz) cream cheese
      1/2  teaspoon      vanilla extract
      1/8                salt
 1.      For the rolls, dissolve the yeast in the warm milk in a large
 2.      Add the sugar, margarine, salt, eggs, and flour, and mix well
 3.      Knead the dough into a large ball, using your hands dusted
 lightly with flour.
         Put in bowl, cover and let rise in a warm place about 1 hour, or
 until the dough has doubled.
 4.      Roll the dough out on a lightly floured surface.  Roll dough flat
 until it is
      approximately 21 inches long and 16 inches wide.  It should be about
 1/4 inch thick.
 5.      Preheat oven to 400 degrees
 6.      For the filling, combine the brown sugar and cinnamon in a bowl.
 Spread the
         softened margarine evenly over the surface of the dough, and then
 sprinkle the
          cinnamon and sugar evenly over the surface.
 7.      Working carefully from the top ( a21-inch side), roll the dough
 in the bottom edge.
 8.      Cut the rolled dough into 1 3/4-inch slices and place 6 at a time
 evenly spaced in
      a lightly greased baking pan.  Bake for 10 minutes or until light
 brown on top
 9.      While the rolls bake, combine the icing ingredients.  Beat well
 with an electric mixer
      until fluffy.
 10.     When the rolls come out of the oven, coat each generously with
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 NOTES : Here is the Cinnabon recipe that was posted to this list last year.
 As I
 mentioned yesterday, I've had great luck with it when using my bread
 machine [Breadman Plus.]   I use the exact amounts specified and I bring
 the milk to room temperature [by nuking it.]   I put the ingredients in
 the machine, liquids first, dry next and after making a little “well” in
 the center, put the yeast in.  Then I use the “dough” setting on the ABM.
   For the most part, afterwards, I follow the directions as listed,
 except for a few things.  The machine does one rise on the dough setting;
  I assemble the rolls as directed, but let them rise again [after
 rolling, filling and cutting] on the baking pan.   BTW, my rise method is
 to turn on the oven to 150 degrees for one minute, turn it off, then put
 the rolls in, covered with a PAM-coated damp towel.   My friend, an
 expert Cinnamon Roll baker, also told me her “secret.”  Add more butter
 whenever and wherever you feel necessary.  This keeps
 Liz Key
 Haiku Maui Hawaii
 “You can get everything you want in life if you help enough other people get
 what they want”
                    Zig Ziglar