INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 406
Calories From Fat: 140
Total Fat: 15.8g
Cholesterol: 37.8mg
Sodium: 408.4mg
Potassium: 124.8mg
Carbohydrates: 59.9g
Fiber: 1.4g
Sugar: 27.5g
Protein: 6.5g