Cinnamon Rolls

I literally serve these at every brunch that I host or go to. I make them often with the intention of sharing some with friends or neighbors, but usually my little family can finish them without a problem!! Once you have them, you will NEVER be able to go back to store bought cinnamon rolls.

I am getting hungry...

Cinnamon Rolls
(Geraldine Madariaga)

Dough

1 pkg. active dry yeast

1 cup warm milk

1/2 cup granulated sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups (maybe a little more) flour

Dissolve yeast in warm milk in a large bowl. Add sugar, margarine, salt, eggs, and flour and mix well. Put in bowl; cover and let rise about 1 hour. Roll dough out on a greased surface, approximately 21 inches long by 16 inches wide. Preheat oven to 350 degrees.

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Combine sugar and cinnamon. Spread softened margarine evenly over surface of dough, then sprinkle sugar/cinnamon mixture over surface. (Note: you don't have to use your whole sugar mixture if you find you have too much for your liking.) Roll up dough and pinch seam. Cut slices 1 3/4 inches thick. Let rise in greased pan. Bake for 15 minutes or until golden brown.

Icing

1/2 stick margarine, softened

1 1/2 cup powdered sugar

1/4 cup cream cheese

1/2 teaspoon vanilla

Dash of salt

Combine icing ingredients and beat well with electric mixer until very fluffy. Spread on rolls.