Swirlwind (Cinnamon Rolls)

For the dough:

Dissolve the yeast in the warm milk in a large bowl. Set aside.

Add sugar, butter, salt, eggs and flour to the bowl of a mixer and mix well. Add the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.

Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx. 16 inches long by 12 inches wide. It should be approx. 1/4 inch thick.

Preheat oven to 350°F (180°C). Grease a 9x13 inch baking pan.

To make filling:

Combine the brown sugar, cinnamon and margarine in a bowl. Spread the mixture evenly over the surface of the dough.

Making Cinnamon Rolls:

Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 1/2inch slices.

Place the cut rolls into the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake for 20 minutes or until light golden brown.

Cream Cheese Icing:

While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When rolls are done, spread generously with icing.