Cinnabon Cinnamon Buns

Warm dough, filled with cinnamon, topped with freshly made sweet glaze frosting. A
delicious and irresistible treat.
1 cup 110 degree water 8 cups all-purpose flour
(2) .25oz pkts active dry yeast 3 tbsp ground cinnamon
2-1/2 cups + t tsp granulated sugar – divided 1-1/2 c chopped walnuts or pecans
1 cup warm milk 4 cups powdered sugar
2-1/3 cup melted margarine – divided 2 tsp vanilla extract
2 tap salt 1 tsp maple extract
2 eggs – slightly beaten 6 tbsp hot water
1. Dissolve yeast and 1 tsp sugar in warm water; set aside.
2. In a large bowl, mix 2/3 c sugar, milk, 2/3 c margarine, salt, and eggs; stir and add to yeast mixture.
3. Add half the flour and beat until smooth.
4. Stir in enough of the remaining flour until dough in slightly stiff.
5. Turn out onto a well-floured board and knead for 8 minutes.
6. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 – 1-1/2 hours.
7. Punch down dough and let rest for 5 minutes.
8. Roll out dough on floured surface into a 15’ x 20’ rectangle.
9. Brush ½ c melted margarine over dough.
10. Mix together 1-1/2 c sugar and cinnamon; sprinkle over dough.
11. Sprinkle with nuts, if desired.
12. Roll up dough and pinch edge together to seal.
13. Cut the roll into 12 – 15 slices.
14. Coat bottom of 13 x 9 x 2 baking pan with ½ c melted margarine, then sprinkle with 1/3 c sugar.
15. Place cinnamon roll slices close together in pan – cover pan and allow to rise in a warm place for 45 minutes.
16. Bake in a 350F oven for 25 – 30 minutes, or until golden brown.
17. Stir together 2/3 c melted margarine, powdered sugar and extracts.
18. Stir in hot water, 1 tbsp at a time, until glaze reaches desired spreading consistency.
19. Spread prepared icing over slightly cooled rolls.
Serves 12 – 15
Tip: If you don’t have granulated sugar, substitute with 1 c packed brown sugar or 2 c sifted powdered sugar which equals 1 c granulated sugar.