Easy
25 min
Ingredients
- 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
Instructions
For the dough:
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1. Dissolve the yeast in the warm milk in a large bowl. Set aside.
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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.
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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.
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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.
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5. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking pan.
To make filling:
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6. Combine the brown sugar, cinnamon and margarine in a bowl. Spread the mixture evenly over the surface of the dough.
Making Cinnamon Rolls:
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7. 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.
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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.
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9. Bake for 20 minutes or until light golden brown.
Cream Cheese Icing:
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10. 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.