Cinnamon Rolls

1/2 cup margarine
2 cups milk
1/2 cup sugar

1/2 tbsp salt
2 eggs
1/2 tsp vanilla
1 pkg yeast dissolved in ½ cup water
3/4 cup potato flakes
7 cups flour (about)

 

Filling

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Cream Cheese Frosting 

1 (3 ounce) package cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Mix margarine in hot milk. Add sugar, salt, eggs, and vanilla. Stir in flakes and 2 or 3 cups flour to make smooth batter. Add dissolved yeast and rest of flour a little at a time and knead to make a soft dough. Let rise until double in bulk.  After the dough has doubled in size turn it out onto a lightly floured surface.  In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

 

***Remember to be gentle with dough for rolls (use your fingertips when kneading.) Keep dough ball soft, not sticky. I also use BREAD flour, but they taste good if you use regular flour too.