Delicious Cinnamon Rolls
1 cup 110 degree water
(2).25 oz. pkts. active dry yeast
2 1/2 cups + 1 tsp. granulated sugar-divided *see note on bottom!
1 cup warm milk
2 1/3 cup melted margarine-divided
2 tsp. salt
2 eggs-slightly beaten
up to 8 cups all purpose flour
3 Tbls. ground cinnamon
1 1/2 cups chopped nuts – optional
4 cups powdered sugar
2 tsp. vanilla extract
1 tsp. maple extract-optional (I use Vanilla extract)
up to 6 Tbls. hot water
Dissolve yeast and 1 tsp. sugar in warm water; set aside.
In a large bowl, mix 2/3 cup sugar, milk, 2/3 cup melted
margarine, salt and eggs; stir well and add to yeast mixture.
Add half the flour and beat until smooth.
Stir in enough of the remaining flour until dough is slightly
Turn out onto a well- floured board and knead for 8 minutes( I
used my Kitchen Aid and Kneaded it for around half the time).
Place dough in a greased bowl, cover and let rise in a warm place until doubled in size, 1- 1 1/2 hrs.
Punch down dough and let rest for 5 minutes.
Roll dough out on a floured surface into a 15″ x 20″ rectangle.
Brush 1/2 cup melted margarine over dough.
Mix together 1 1/2 cups sugar and cinnamon: sprinkle over dough.
Sprinkle w/ nuts if desired.
Roll up dough and pinch edge together to seal.
Cut the roll into 12-15 slices.
Coat bottom of a 13″ x 9″ x 2″ baking pan with 1/2 cup melted
margarine, then sprinkle with 1/3 cup sugar.
Place cinnamon roll slices close together on pan.
Cover pan and allow to rise in a warm place for 45 minutes.
Bake in a 350 degree oven for 25-30 minutes, or until golden
Stir together 2/3 cup melted margarine, powdered sugar, and
Stir in hot water, 1 Tbls. at a time, until glaze reaches desired
Spread prepared icing over slightly cooled rolls.
* I use granulated sugar for the whole recipe but use Dark brown
sugar for the filling and to coat the bottom of the baking pan.
These are soooooooo delicious and the best I have EVER eaten, and you can only eat one because they are really big. Good even the next day! Enjoy
Submitted by: Evelyn Gibson and Gramma Cookie