Cinnamon Rolls with Cinnamon Brown Sugar Filling & Cream Cheese Icing
No need for Cinnabon chain when you can make these at home!
No need for Cinnabon chain when you can make these at home!
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rolls | |||
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| ⅓ | cup |
margarine
|
|
| 4 | cups |
all-purpose flour
|
|
| Filling | |||
| 1 | cup |
brown sugar
packed |
*
|
| 2 ½ | teaspoons |
cinnamon
|
|
| 1 | stick |
margarine
softened |
*
|
| Icing | |||
| 1 | stick |
margarine
softened |
*
|
| 2 | ounces |
cream cheese
softened |
|
| ⅛ | teaspoon |
salt
|
*
|
| 1 ½ | cups |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Rolls | |||
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 79 | ml |
margarine
|
|
| 946 | ml |
all-purpose flour
|
|
| Filling | |||
| 237 | ml |
brown sugar
packed |
*
|
| 13 | ml |
cinnamon
|
|
| 113 | g |
margarine
softened |
*
|
| Icing | |||
| 113 | g |
margarine
softened |
*
|
| 57.8 | ml/g |
cream cheese
softened |
|
| 0.6 | ml |
salt
|
*
|
| 355 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Rolls: 1. Place all dry ingredients, except yeast, into the basket of the bread maker. Add the liquid ingredients.
Put yeast in yeast dispenser. Set machine for dough setting. This will take 2½ hours. (Or follow your manufacturers instructions.)
Meanwhile, combine cinnamon and sugar for filling. Let butter soften, then set aside.
When dough is ready, punch down, and roll out on a lightly floured surface. Roll it into a rectangle about 18x21, and about ¼ inch thick. Preheat oven to 400℉ (200℃).
Spread dough with the softened margerine. Sprinkle the cinnamon/sugar mixture over the margerine. Smooth with your hand. (You can add raisins and chopped nuts here if you wish.)
Roll dough up jelly-roll fashion from the longer side. Cut into fifteen even pieces and place on a greased jelly roll pan, three across, five down. (You may want to flatten the pieces slightly.)
Bake in a preheated 400℉ (200℃) oven for about 15 minutes, or until lightly brown. Baking time may vary.
Icing: 1. Combine margerine and cream cheese. Beat until fluffy. Add confectioners sugar, salt, and vanilla. Beat again until fluffy.
- As soon as rolls come from oven, top with the icing. It will melt and blend.
