CINA-YUMMY

I don't know about you, but the first thing I notice when I walk into a mall are the smells, and what smell is more distinctive than the smell of cinammon buns baking? A few weeks ago I tried a recipe on the side of a box of baking mix. The result was more of a biscuit than a cinammon roll. I began to hunt through my recipe collection in search of a cinammon roll that did not require hours of preparation.

Not only did I find a very simple recipe, but the result is a clone of your favorite mall shop cinammon roll. I love to mix and knead by hand, so the recipe was a double success. I'm guessing Larry will be asking for these a lot.

YIELD - 12 rolls

DOUGH

1 cup warm milk (110 degrees F)

1 pkg. active dry yeast

2 eggs, room temperature

1/3 cup butter, melted

4 1/2 cups bread flour

1 tsp salt

1/2 cup white sugar

Dissolve the sugar in the milk, then add the yeast. Let foam (about 10 minutes), then add the eggs and butter, then add the flour, salt, and sugar. Knead (about 8 minutes). Spray a bowl with cooking spray, place dough in the bowl, cover, and let rise until doubled in size (30-45 minutes).

FILLING

1 cup brown sugar, packed

3 tbs ground cinammon

1/3 cup butter, softened

Combine filling ingredients

ICING

3 oz cream cheese, softened

1/4 cup butter, softened

1 1/2 cups confectioners sugar

1 tsp vanilla extract

pinch of salt

Beat together cream cheeses and butter; add confectioners sugar, vanilla, and salt, and beat until smooth.

TO MAKE CINAMMON ROLLS

Roll dough into a 16 X 21 inch rectangle. Spread the dough with 1/3 cup btter and sprinkle evenly with brown sugar mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 X 13 inch baking pan. Cover and let rise until nearly doubled (about 30 minutes).

Bake in a 400 degree oven for 15-20 minutes. Spread icing on warm rolls before serving.

These rolls reheat well in the microwave. The next time I make them, I'm going to freeze a few unbaked for a quick treat.