Judys Yummy Cinnabon-Type Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 2 eggs
- 1/2 c sugar
- 1 ts salt
- filling
- dough
- 1 ts vanilla
- 4 oz cream cheese softened
- icing
- 1 c milk
- 1 1/2 c powdered sugar
- 1/8 ts salt
- 4 c all-purpose flour
- 1 stick margerine; softened
- 1 1/4 c brown sugar packed
- 1/3 c margerine; softened
- 1 pk dry yeast; (i like saf brand
- 1 1/2 sticks margerine; softened
- 3 tb cinnamon; rounded generously
- Carbohydrate 83.63551981424 g
- Cholesterol 342.973868853333 mg
- Fat 56.4382816170133 g
- Fiber 1.27406251986821 g
- Protein 18.5786879224267 g
- Saturated Fat 30.5946249810773 g
- Serving Size 1 1 Roll (288g)
- Sodium 1080.05700213867 mg
- Sugar 82.3614572943718 g
- Trans Fat 8.22788943237867 g
- Calories 906 calories
To make Cinnabons in the bread machine use the dough setting. Remove from the Bread machine. FILLING: Spread dougn with the softened margerine and sprinkle evenly with the brown sugar/cinnamon and roll with a rolling pin. Roll up jelly roll fashion and cut sharp with a knife into 12 rolls, about 2" thick. Place rolls in a greased 9 x 13 pan - 3 rows of 4 rolls each. You can bake them right away without a second rise (yes, thats right) but I like to lwt them rise about 15 minutes in a warm spot, ten bake them in a 400~ oven for about 13-14 minutes. While theyre hot from the oven, spread them gently with a little of the icing. Add more icing after 5 to 10 minutes. NOTE: After placing them in the pan, you can cover them and refrigerate or you can freeze them for up to a month. Before baking allow them to come to room temperature, then let rise for 15 minutes in a warm spot and bake as directed above. Formatted by Carol Kaplan ACGR23B for Prodigy Food Forum 12/94 Posted to MM-Recipes Digest V4 #042 by Patrick & Sarah Gruenwald <sitm@ekx.infi.net> on Dec 10, 1996.
