- 1 (2¼ tsp or ¼ ounce or 7 g) package active dry yeast
- 1 cup (250 mL) warm milk
- ½ cup (100 g) granulated sugar
- ⅓ cup (75 g) margarine softened (another site says to use melted)
- 1 tsp (5 mL) salt
- 2 eggs
- 4 cups (500 g) all purpose flour
- 1 cup (200 g) packed brown sugar
- 3 tbsp (45 mL) cinnamon
- ⅓ cup (75 g) margarine, softened
- 1 1/2 cups (150 grams) confectioners’ sugar, sifted to remove any lumps
- 2 tablespoons milk or water
- 2 teaspoons vanilla extract (optional)
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Kneed by hand if you aren’t using a mixer.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx ¼ inch thick.
Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss vs a knife.
Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
GLAZE PREPARATION: Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
You could prepare this the day before up until you place the rolls on a pan to rise for a second time. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.