Ingredients
- For the Filling:
- 1 (7 g) package dry yeast
- 1 cup (237 ml) whole milk, warm
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (75 g) margarine (or 80% margarine 20% butter spread)
- 1 teaspoon (8 g) salt
- 2 large eggs
- 3-1/4 cups (410 g) all-purpose flour
- 3/4 cup (105 g) bread flour
- 1 cup (220 g) packed light brown sugar
- 3 tablespoons (36 g) ground cinnamon
- 1/3 cup (75 g) margarine (or 80% margarine 20% butter spread)
- For the Frosting:
- 1/2 cup (114 g) cream cheese, softened 30 mins
- 1/2 cup (114 g) margarine, softened 30 mins
- 1-3/4 cups (220 g) icing sugar, sifted
- 1 teaspoon (5 ml) vanilla flavour (alcohol-free, if possible)
- 1/8 teaspoon lemon flavour (alcohol-free, if possible)
Preparation
Step 1
For the Dough:
In a large bowl, dissolve the yeast in the warm milk. Add sugar, margarine, eggs salt then 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 place until the dough has doubled in size, about 1 hour.
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.
For the Filling:
In a small bowl, combine the brown sugar and cinnamon.
Assemble the Rolls:
Line a cookie sheet with parchment paper.
Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1-inch untouched around edges. Gently roll into a fairly tight roll, trying to keep the filling inside.
With a sharp knife, slice into 12 pieces. Place on prepared cookie sheet about 2" apart. Cover with lint-free cloth, and let rise for another hour.
Bake in 400°F on rack just above centrer, for about 10 minutes, or until light golden brown.
Cool on cooling rack and gently place into airtight container when cool.
For the Frosting:
In an electric mixer fitted with the paddle attachment, blend the cream cheese and margarine for 6 minutes on low speed (#2 on KitchenAid Mixer).
Switch from the paddle to the whisk attachment and whip for 10 more minutes at medium-high (#6)
Add 1 cup (125 g) of the icing sugar and mix for 1 minute on low speed. Add the remaining 3/4 (95 g) cup of icing sugar and mix for an additional minute. Add the flavors and mix for 1 minute on medium-high speed.
Transfer to an airtight container and refrigerate. Top warm, fresh-baked rolls generously with frosting.
Notes
*Microwave for 15-20 seconds to reheat.