Tuesday, May 12, 2009

Oh, so yummy

Thanks to my friend Carrie...I think I have found a new obsession!

I was never much of a Cinnamon roll person...too much work, I always thought. I have to tell you that this recipe is SO good. My only regret is that I did not double the recipe. 12 rolls for my family and one house guest? Not enough!
I also was blessed to spend some time with the Philosopher while the others napped or played while making these.

Cinnabon Cinnamon RollsRecipe #76864 (I use butter instead of margarine)
1¼ hours 1 hour prep These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's MORE TOP SECRET RECIPES. Ooooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning.
• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a 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 21 inches long by 16 inches wide. It should be approx 1/4 thick. Preheat oven to 400 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.


  1. OK, you convinced me. I will have to make some for my husband. He will LOVE me for it. You know the old saying, "The way to a man's heart is through his stomach." Well, it definitely helps:)

  2. Oh, and I did not use any wheat flour (for once) I know...not as healthy but I think they were lighter becasue of it!

  3. You are SO funny...no one said anything at all when I posted this, so I thought, they all think I am nuts for feeding my children all this sugar for BREAKFAST...and then you MADE them....
    They are so good aren't they...I didn't cook mine long enough, so they were a little gooey...but we all still ate them. My family was SO surprised...I will make them again soon...I think I will still make one batch, because they were all gone and that is a VERY GOOD THING around here! I also use butter...I never use margarine.
    Glad you enjoyed them!

  4. I want to come to your house for breakfast! It's yummies like this that make me miss my gluten-eating days. I know the flour substitutes we use wouldn't even come close to giving us a tasty result, so I'll not bother, only dream...

    So glad you and the Philosopher got some special time together. The pictures are precious.

    Love and blessings,

  5. We love cinn. roll recipes. My oldest will be trying them Saturday morning! Thanks for something different! You go girl! I love reading about people with goals and ambitions like mine! Thanks for the blessing you are on your blog!
    Heather from arrowsprings

  6. Wow, those sound wonderful!!! I can't wait to try them!