Kitchen Moxy

Every mall and every airport I walk into I can immediately smell the unmistakable smell of cinnamon cooking.  In 1985 Rich Komen decided he would create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls. It took him 9 months to develop the “freshest, gooiest, and most mouthwatering cinnamon roll ever tasted!

Ingredients – Rolls

• 1-1/4 ounce package active dry yeast
• 1 cup warm milk (105 to 110 F)
• ½ cup sugar
• 1/3 cup margarine, melted
• 1 teaspoon salt
• 2 eggs
• 4 cups all-purpose flour

Ingredients – Filling

• 1 cup packed brown sugar
• 2-1/2 tablespoons cinnamon
• 1/3 cup margarine

Ingredients – Icing

• 1 stick margarine, softened
• 1-1/2 cups powdered sugar
• ¼ cup cream cheese
• ½ teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. For the rolls, dissolve the yeast in the warm milk in a large bowl
2. Add the sugar, margarine, salt, eggs, and flour, mix well
3. Knead the dough into a large ball, using your hands dusted lightly with flour
4. Place ball in a greased bowl, cover with plastic wrap and let rise in a warm place for about 1 hour, or until dough has doubled in size
5. Roll the dough out on a lightly floured surface.
6. Roll the dough approximately 21 inches long and 16 inches wide, and ¼ inch thick
7. Preheat oven to 400 F.

******

1. For the filling, combine the brown sugar and cinnamon in a bowl
2. Spread the softened margarine evenly over the surface of the dough and then sprinkle the cinnamon and sugar mixture evenly over the surface.
3. Working carefully from the top (a 21-inch side) roll the dough down to the bottom edge to create a spiral
4. Cut the roll of dough into 1-3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
5. Bake for 10 minutes or until light brown on top.

******

1. For the icing, combine icing ingredients, beat well with an electric mixer until fluffy
2. Coat the rolls when they come out of the oven generously with icing.

Makes 12 rolls