INGREDIENTS

INSTRUCTIONS

DOUGH
CINNAMON FILLING
1. For dough, heat milk to simmer.  Stir in 1/2 cup sugar, salt and
margarine; cool to luke warm.
Sprinkle yeast over warm water and 1 teaspoon sugar in large bowl; let
stand until bubbly.  Stir in milk mixture, beaten eggs and half the flour.
Beat until smooth.
2. Stir in enough of the remaining flour to make a soft dough. Turn out
onto lightly floured surface and knead until smooth and elastic, about 8
minutes.
3. Place in lightly greased bowl; turn once to grease surface. cover; let
rise in warm place until double, about 1 hour. Punch down; turn out onto
floured surface. Cover; let rest 10 minutes.
4. For cinnamon filling, mix sugar and cinnamon.
Brush a 13x9 inch aking pan with melted butter.
5. Roll dough on lightly floured surface to a thin rectangle. Brush dough
with melted butter.  Sprinkle with cinnamon mixture. Roll up jelly-roll
fashion starting at the narrow end.
6. Cut rolls at 1 1/2 inch intervals, using the following method: Place a
piece of thread under the rolled dough and pull thread up and around side.
Criss-cross thread at top, then pull quickly.
7. Put rolls, cut sides up, in the prepared pan so that the spiral shows.
Drizzle any remaining melted butter over all. Cover loosely with plastic
wrap.
Refrigerate overnight.
8.  Next morning, preheat oven to 375~.  Meanwhile, let rolls stand at
room temperature for 20 to 30 minutes.
9. When oven is heated, bake rolls until puffed and golden brown, about 25
to 30 minutes.  Cool in pan for 10 minutes. Unmold and drizzle with glaze
made with powdered sugar and milk.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”