Cinnamon Rolls

I found this great recipe online about a month ago and its easy. Something about fall makes me want to bake. If you are anti-butter don't even bother. I make these Saturday night. After I cut into the rolls, I put it in the fridge. Then Sunday morning I take them out half hour before its time to cook them. It's really yummy fresh out of the oven.

If you have a stand mixer just put the dough in there and let it do all the work for you. Just mix it up well enough till it can form a ball.

1 package of dry yeast

1 cup of warm milk

1/2 cup granulated sugar

1/3 cup margarine. (I always use butter)

1 tsp salt

2 eggs

4 cups flour

Filling

1 cup packed brown sugar

2 1/2 Tbls Cinnamon. (Try the really good cinnamon it does make a difference)

1/3 cup margarine, softened

Icing

8 Tbls Margarine

1 1/2 cups powder sugar

1/4 cream cheese

1/2 tsp vanilla

1/8 tsp salt

1. Dissolve yeast in milk in large bowl

2. Add sugar, margarine, salt, eggs, and flour and mix well.

3. Kneed the dough into a large ball, using your hands dusted lightly with flour.

4. Put in a bowl, cover, and let rise in a warm place for 1 hour or until its doubled in size

5. Roll dough out on lightly floured surface until approx 21 inches by 16 inches wide.

6. It should be about 1/4 inch thick.

7. Preheat oven to 400 degrees

Filling

8. Combine brown sugar and cinnamon in a bowl.

9. Spread softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

10. Working carefully from the long edge roll the dough down to the bottom edge.

11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

12. Bake for 10 minutes or until light golden brown

13. Combine ingredients for icing. Beat well until fluffy.

14. When rolls are done, spread generously with icing.