Community Classics .
Edited on Nov 27, 2003

The closest I have found to cinnabon recipies. The original came from Master cook II I have altered it a bit for my own tastes.


1/4-oz package active dry yeast
1 cup warm milk (105 to 110)
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup margrine melted
4 cups all purpose flour
1 Cup packed brown sugar
2 1/2 teaspoons Cinnamon
1/2 cup margarine -- softened
8 tablespoons margarine softened
1 1/2 cups powered sugar
1/3 cup cream cheese
1/2 teaspoon vanilla extract
1/8 salt


1.For the rolls, dissolve the yeast in the warm milk in a large
2.Add the sugar, margarine, salt, eggs, and flour, and mix well
3.Knead the dough into a large ball, using your hands dusted
lightly with flour.
put in bowl, cover and let rise in a warm place about 1 hour, or
until the dough has doubled.

4.Roll the dough out on a lightly floured surface. Roll 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

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 ( a21-inch side), roll the dough
in 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. Bake for 10 minutes or until light brown on top
9. 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.

Not a NESTLÉ®-tested recipe.

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