Cinabon Cinamon Rolls

Ingredients

Rolls:

1/4	ounces	yeast, active dry
1	cup	milk	105 to 110 F
1/2	cup	sugar
1/3	cup	margarine	melted
1	teaspoon	salt
2	large	eggs
4	cups	flour, all-purpose

Filling:

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

Icing:

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

Directions:

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add the sugar, margarine, salt, eggs, and flour, and 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 palce about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface.

Roll the dough until it is approximately 21 inches long and 16 inches wide.

It should be about 1/4 inch thick.

Preheat oven to 400 F.

For the filling combine the brown sugar and cinnamon in a Spread the softened margarine evenly over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface.

Working carefully from the top (a 21 inch side) roll the dough down to the bottom edge.

Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.

Bake for 10 minutes or until light brown on top.

While the rolls bake, combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls come out of the oven, coat each generously with icing.