- 1 1/2 sticks margarine, melted
- 1 c. scalded milk
- 3 eggs
- 1/4 oz. pkg. (2 1/4 t.) rapid rising yeast
- 1/4 c. warm-to-touch water
- 1/4 c. sugar
- 4 1/2 c. flour (I had to add an additional 1/2 c.)
- 1 stick margarine
- Cinnamon, as needed
- 1 1/2 c. brown sugar
In a large bowl, add 1 1/2 sticks of melted margarine, scalded milk & eggs. Set aside. Dissolve package of yeast with water. Add sugar to water & yeast mixture; stir until dissolved. Beat all ingredients until well blended. Gradually beat in flour. You will have to hand stir in the last part of it. Cover bowl & refrigerate overnight or let rise in a warm oven for 1 hr. Roll out on a well-floured surface to a 1/2" thickness. Melt 1 stick of margarine & spread evenly on dough. Sprinkle cinnamon on top to cover. Then sprinkle brown sugar over all. Roll up starting with the long side. Lay with seam-side down & cut into 12 slices about 1 1/2" wide using dental floss. Put into 2 greased 9" pie pans. Place in oven at 150* for 1 hr. until rolls rise. Turn oven to 375* & bake for 13-15 minutes. Remove from oven. Brush with melted butter. Let stand for 5-10 minutes. Spread on cream cheese frosting.
Makes 1 dozen.
Cream Cheese Frosting
- 16 oz. powdered sugar
- 3/4 stick butter, softened
- 8 oz. cream cheese, softened
- 1 t. vanilla
Mix all ingredients together. If too thick, add a few drops of milk.
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