Rolls: 1 Tablespoon dry yeast
1 Cup milk
1/2 Cup granulated sugar
1 Teaspoon salt
2 eggs — beaten
1/3 Cup margerine — melted
4 Cups all-purpose flour
Filling: 1 cup brown sugar, packed 2 1/2 teaspoons cinnamon 1 stick margerine, softened
Icing: 1 stick margerine, softened 2 oz. cream cheese, softened 1/8 teaspoon salt 1 1/2 cups confectioners sugar 1/2 teaspoon vanilla
Rolls: 1. Place all dry ingredients, except yeast, into the basket of the bread maker. Add the liquid ingredients. 2. Put yeast in yeast dispenser. Set machine for dough setting. This will take 2 1/2 hours. (Or follow your manufacturers instructions.) 3. Meanwhile, combine cinnamon and sugar for filling. Let butter soften, then set aside. 4. When dough is ready, punch down, and roll out on a lightly floured surface. Roll it into a rectangle about 18×21, and about 1/4 inch thick. Preheat oven to 400 degrees. 5. 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.) 6. 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.)
***If you want to freeze them, this is where you put them in the freezer. Take them out before you go to bed, and next morning they will be ready for step 7……just let them defrost and raise on the kitchen counter. You can bake the entire pan or as few as you wish.
7. Bake in a preheated 400 degree 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. 2. As soon as rolls come from oven, top with the icing. It will melt and blend.