Friday, December 21, 2007

Mom's Cinnamon Rolls & The Best Icing

2 pkgs active dry yeast
2 Cups warm water (110'-115')
1/3 Cup granulated sugar
1/3 Cup vegetable oil
3 eggs, beaten
1 tsp salt
7-71/2 Cups flour
1/2 Cup margarine, softened
1 Cup brown sugar
2 tsp ground cinnamon
1/2 Cup nuts
1/2 Cup raisins

In a large mixing bowl soften yeat in warm water. Add in granulated sugar, oil, eggs, salt, and 2 Cups flour. Mix on high speed for 3 minutes. Stir in as much remaining flour as you can with a spoon.
Turn dough out on lightly floured surface. Knead in the rest of the flour to make a soft dough that is smooth and elastic (6-8 minutes).
Place dough in a greased bowl. Cover with a clean dish towel and let rise in a warm area for 1 hour 15 minutes.
Punch dough down. Divide dough in 1/2. Cover and let it rest for 10 minutes.
On a lightly floured surface, 1/2 of dough into a 8x11" rectangle. Spread dough with 1/2 of margarine and brown sugar, cinnamon, raisins and nuts. Roll up from short end, pinch ends closed. Slice dough in 8 pieces.
Place rolls cut sides down in 9x13 pan. Repeat with other 1/2 of dough. Cover again and let rise until nearly double, 30 minuets. Bake 350' for 20-25 minutes. When cooled, frost.

Cinnamon Bun Icing

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 tablespoon milk
1 tsp ground cinnamon

In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar, milk and cinnamon. Beat until creamy.
*mom, and allrecipes

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