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Print this Recipe    Cinnamon Rolls 13

Sticky Cinnamon Buns

1 pkg. dry active yeast
1/2 cup warm water
1/2 cup scalded milk
1/2 cup sugar
6 tbsp. margarine
Shake of salt
3 1/2 to 4 cup of flour

Combine water and yeast with 2 teaspoons of sugar and set aside.
In mixing bowl, combine sugar, salt and margarine until smooth.
Add egg and blend. Add milk and blend. Add yeast and blend. Add
2 cups flour and blend. Add remaining flour until desired consistency
is reached. Knead for 5 minutes and place in greased bowl and
grease top of bread and cover. Place in warm area for about 2
hours or until bread has doubled in size. Divide bread into 2 even
parts. Roll dough into a rectangle shape. Rub soft margarine over
entire area of dough. Sprinkle cinnamon mixture over margarine.
Add nuts or raisin if wanted and roll up tightly, long ways. Cut
into 3/4 to 1 inch buns. Place in greased pan, cover and let it
rise again until doubled in size. Bake at 350 degrees for 15 to
20 minutes or until golden brown. Take from pan while hot, so buns
do not stick. Let cool until lukewarm, then add frosting.

1/2 cup margarine
4 cup powdered sugar
2 tsp. vanilla
3 to 4 tbsp. milk

Melt margarine in saucepan over medium heat until margarine turns
brown. Stir in powdered sugar and vanilla until desired consistency.
Icing should be slightly runny. Drip over buns.

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2 of 2 people found the following review helpful:
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Where's the cinnamon, December 31, 2004 - 10:09 PM
Reviewer: Anonymous from montreal, quebec, canada
I don't mean to be a bother, but in the recipe ingredient list there is no mention of the quantity of egg(s) that are to be used , nor the "cinnamon mixture" that is to be spread. The recipe looks great but... the list is incomplete.

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