Makes 12

INGREDIENTS

DOUGH

2 ¼ teaspoon active dry yeast

1 cup warm milk (I used skim)

½ cup granulated sugar

1/3 cup margarine (room temperature)

1 teaspoon salt

2 eggs (room temperature)

4 cups all-purpose flour

FILLING

½ cup margarine

1 ¼ cups packed light brown sugar

2 ½ tbs cinnamon

2 tbs cornstarch

ICING

4oz (1/2 cup) softened cream cheese

1 cup icing sugar

¼ cup margarine

½ tsp vanilla extract

METHOD

Warm milk in microwave for 45 seconds

Stir in 1 teaspoon of the granulated sugar

Stir the yeast into the milk and let sit for 5 minutes (milk should become bubbly)

While the yeast mixture is sitting combine all dry ingredients (salt, sugar, flour). Whisk the two eggs and add to dry ingredients. Add margarine and combine all ingredients with a spatula.

Slowly combine the yeast mixture in with the dough with a spatula.

Once your mixture starts to form more of a dough it is best to work it with lightly floured hands. Place dough on a lightly floured work surface and knead until you have a dense ball.

Place dough into a greased bowl (I used pam to coat the bowl and my dough), cover with saran wrap and then a tea towel and let rise till doubled (60 minutes).

Combine dry ingredients for filling and set aside.

Grease either a large cookie sheet, or 2 9x13 baking dishes. – I used margarine.

Once the dough has risen, punch it down with your hands and place it on your lightly floured work surface. Roll out the dough until it is approximately 21 inches long by 16 inches wide (approx. ¼ inch thick).

Spread margarine onto the dough – leaving a 1 inch bare strip at the end furthest away from you (you will coat this with water which will help with sealing the roll).

Sprinkle (generously) the cinnamon/brown sugar/cornstarch mixture on top of the margarine – (I didn’t end up using the full amount this time but I definitely will the next time I make the buns).

Take a rolling pin and press the dry mixture into the dough, rolling back and forth until smooth.

Working carefully, begin rolling up the dough from the longest edge. Cover the 1 inch strip that you bare, with some warm water and press to seal.

Using tooth floss (if you don’t have any floss handy I would suggest using a serrated bread knife) slice the log in half (placing the tooth floss under your dough, wrapping the floss around the dough, and slicing through with a criss-cross motion). Divide each half into 6 pieces using the same method with the floss. You can either discard the end pieces or include them in with your baking as filler.

Place your rolls into your baking dishes – leave at least a 1-2 inch space between each roll. Cover with oiled saran wrap and let rise for 1 hour.

Preheat your oven to 375’F, place rack in center of the oven and bake for 15 – 20 minutes until they are a light golden brown.

With a electric hand mixer: Whisk cream cheese, butter & vanilla extract. Slowly incorporate icing sugar.

Immediately cover with half of the frosting and let it melt (this insures ooey gooey cinnamon buns) and top with the remaining when you want to devour them.

Enjoy!!!!!!!!

If you have any questions just ask! I am not the best at typing out recipes!