INGREDIENTS

INSTRUCTIONS

DOUGH
FILLING
ICING
Use the dough cycle on your machine, adding the ingredients as per
yourmachines specifications. When the dough cycle has finished, roll out on
a floured board into 16x22 rectangle, about 1/4 inch thick. Spread dough
with softenened margarine (the 1 1/2 sticks for the filling), and sprinkle
evenly with the brown sugar/cinamon, and roll the ingredients into the
dough with a roulling pin. Roll up jelly roll fashion, and cut with a sharp
knife into 12 rolls, about 2 inches thick. Place rolls in a greased 9x13
pan, 3 rows of 4 rolls each. You can bake them right away or let them rise
about 15 minutes in a warm spot, and then bake them in a 400 degree oven
for about 14 minutes. While they are still hot from the oven, spread them
gently with a little of the icing. Add more icing after about 5-10 minutes.
NOTE: after placing them in the pan, you can cover the and refrigerate or
freeze them for up to a month. Before baking, allow them to reach room
temperature, then let rise an a warm spot about 15 minutes and bake as
directed.
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.
By Brigid <heckma@servtech.com> on Oct 06, 1997, converted by MC_Buster.
Posted to recipelu-digest Volume 01 Number 258 by Tommy & Luann Boggus
<tommylou@c-com.net> on Nov 15, 1997

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