Directions

Cinnamon Rolls

1Dissolve yeast in warm water and tablespoon of sugar. Set aside 5- 10 minutes to prove.

2In mixer with dough hook attachment, combine all remaining Dough ingredients together including yeast mixture. Dough will come together to soft smooth ball.

3Transfer dough to a lightly greased bowl. Cover and place in a warm place for about an hour or until doubled in size.

4Once doubled in size. Gently punch down. Transfer dough and roll out dough within your Dough EZ mat, approximately 16” by 17.5” inches. Slide top cover from mat to release and expose dough.

5Cinnamon Sugar Mixture: Brush dough with melted margarine and sprinkle with cinnamon sugar (mix brown sugar and cinnamon together).

6Roll up jelly roll style and cut into 12 equal portions.

7Arrange rolls in baking dish*, cover with towel. Set aside in a warm place. Allow to double in size.

8Bake in a 350° F preheated oven until golden brown about 25 - 30 minutes.

9Cool slightly and spread with sugar glaze or cream cheese icing.

Sugar Glaze

1Mix ingredients together until smooth.

Cream Cheese Icing

1Cream together softened* cream cheese and butter. Mix in remaining ingredients.

2Cook’s Notes: Use 2 aluminum 9x12 pans and arrange rolls spaced 1-2 inches apart. Prepare rolls ahead of time. Freeze prior to second rise. Defrost and let rise to double in size before baking.