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Swirlwind (Cinnamon Rolls)

Take your taste buds on a whirlwind of cinnamon and cream cheese goodness with mouthfuls of these soft and delicious CARNATION® cinnamon rolls.

already cooked this dish.
  • Total: 140min
    Preparation: 90min
    Cooking: 20min
    Wait: 30min
  • Portions: 12.00
  • Difficulty: Easy


  • Bowl
  • Spoon
  • Mixer
  • Bowl
  • Rolling pin
  • Oven
  • Baking dish
  • Knife
  • Oven
  • Mixer
  • Handmixer

Nutritional information 472kcal = 1,974kj /per portion

  • 471.73 Energy
  • 213.25 Milligrams Calcium
  • 7.65 Grams Protein
  • 0.37 Milligrams Vitamin C
  • 0.44 International unit Vitamin D
  • 67.05 Grams Carbohydrates
  • 3.37 Grams Fiber
  • 382.49 Milligrams Sodium
  • 19.93 Grams Fats
  • 5.33 Grams Saturated Fats


  • 1 cup CARNATION® Full Cream Evaporated Milk (warm)
  • 2 1/4 Teaspoons Instant Yeast
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Margarine (softened)
  • 1 Teaspoon Salt
  • 2 Units Egg
  • 4 Cups All-Purpose Flour
  • 1 Cup Brown Sugar
  • 3 Tablespoons Cinnamon Powder
  • 1/4 Cup Margarine (softened)
  • 6 Tablespoons Margarine (softened)
  • 1 1/2 Cup Powdered Sugar
  • 1/4 Cup Cream cheese
  • 1/2 Teaspoon Vanilla Extract (or vanilla essence)
  • 1/4 Teaspoon Salt
  • 1 1/2 tablespoon CARNATION® Full Cream Evaporated Milk


    1. For the dough:

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

    2. 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.

    3. 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.

    4. 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.

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

    6. To make filling:

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

    7. 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.

    8. 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.

    9. Bake for 20 minutes or until light golden brown.

    10. 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.

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