Wednesday, April 20, 2011

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)
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.

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.

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.


  1. How many cin. rolls does this yield? And what size pan do you use? Thanks!

  2. Ok, cookie sheet and makes about 18. Just made them and they are delish! Thanks so much!