INGREDIENTS

INSTRUCTIONS

ROLLS
FILLING
ICING
Date: Fri, 24 May 1996 15:21:32 -1000
From: Steven Key <drkey@MAUI.NET>
1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
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 icing.
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
EAT-L DIGEST 23 MAY 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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