Rolls
1 1/4 ounce package active dry yeast (or 2 1/4 teaspoons)
1 cup warm milk (105 to 100 degrees F)
1/2 cup Granulated Sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups all-purpose four
Filling
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened
Icing
8 tablespoons (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 ounces) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. For the rolls, dissolve the yeast in warm milk in a large bowl.
2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with four. Put in a bowl, cover, and let rise in warm place about 1 hour, or until the dough has doubled in size.
4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees F.
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced , in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.
