Title: Cinabon cinnamon rolls
 Categories: Desserts
      Yield: 1 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  Milk
      2    Eggs; beaten
    1/3 c  Margarine; softened
    1/2 c  Sugar
      1 ts Salt
      4 c  All purp. flour
      1 pk Dry yeast (about 2 tsp)

MMMMM--------------------------FILLING-------------------------------
  1 1/2    Sticks margarine; softened
  1 1/4 c  Brown sugar; packed
      3 tb Cinamon; rounded generously

MMMMM---------------------------ICING--------------------------------
  1 1/2 c  Powdered sugar
      2 oz Cream cheese; softened
      1    Stick margarine; softened
      1 ts Vanilla
    1/8 ts Salt
 
  Use the dough cycle on your machine, adding the ingredients as per
  yourmachines specifications. When the dough cycle has finished, roll
  out on a floured board into 16x22 rectangle, about 1/4 inch thick.
  Spread dough with softenened margarine (the 1 1/2 sticks for the
  filling), and sprinkle evenly with the brown sugar/cinamon, and roll
  the ingredients into the dough with a roulling pin. Roll up jelly
  roll fashion, and cut with a sharp knife into 12 rolls, about 2
  inches thick. Place rolls in a greased 9x13 pan, 3 rows of 4 rolls
  each. You can bake them right away or let them rise about 15 minutes
  in a warm spot, and then bake them in a 400 degree oven for about 14
  minutes. While they are still hot from the oven, spread them gently
  with a little of the icing. Add more icing after about 5-10 minutes.
  
  NOTE: after placing them in the pan, you can cover the and
  refrigerate or freeze them for up to a month. Before baking, allow
  them to reach room temperature, then let rise an a warm spot about 15
  minutes and bake as directed.
  
  ICING 1. Combine margerine and cream cheese. Beat until fluffy. Add
  confectioners sugar, salt, and vanilla. Beat again until fluffy. 2.
  As soon as rolls come from oven, top with the icing. It will melt and
  blend.
  
  By Brigid  on Oct 06, 1997, converted by
  MC_Buster.