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Rolls
2, ½ oz. pkg. active dry yeast
1 c. warm milk (110-115 degrees), put in microwave for 1 minute
½ c. sugar
1/3 c. margarine melted
1 t. salt
2 eggs
1 t. vanilla
4 c. flour
Filling
(I do not measure the filing. I just spread the butter on. And generously cover it with cinnamon, sugar, an brown sugar. The following measurements are an estimate.)
3/4 c.Butter
2 T.Cinnamon
3/4 c. Sugar
1/4 c. Brown Sugar
***You may also add raisins and nuts to your filling.
Cream Cheese Frosting
1 stick margarine
1 ½ c. powdered sugar
¼ c. cream cheese
½ t. vanilla
1/8 t. salt
Put dry ingredients for rolls: sugar, salt, yeast and flour into a food processor with steel blade. Turn on food processor and add milk, melted margarine, eggs, and vanilla. Allow mixture to form into a soft ball.
Knead dough onto a lightly greased surface for 10 min. I use cooking spray on the counter and my hands to keep it from sticking. Knead until slightly elastic.
Put dough into a large bowl and cover with towel. Allow to rise in a warm place for about an hour or until it has doubled in size. (I put mine outside during warm weather.)
After dough has risen, roll onto a lightly floured surface until 16x21. Add filling on top of dough. Spread dough with butter and sprinkle with sugar and brown sugar. Sprinkle with cinnamon. If you are adding any raisins or nuts do so now.
Starting on the longer end, begin rolling dough into a log. Do not roll too tightly. Pinch together seams. Divide rolls into 12 sections. I take a knife and gently mark the center and then divide each side into 6 sections. I cut the rolls with a serrated bread knife, sawing very gently.
Put rolls into a lightly buttered 13x9 pan. Bake for 15-20 minutes at 350 or until rolls are browned and center rolls are done. Let rolls set for at least 5 min. before serving.
While rolls are baking prepare cream cheese frosting. Cream butter and cream cheese together. Add salt and vanilla, blend together. Add milk and powdered sugar. Beat until creamy.
Top with cream cheese frosting and enjoy!
Tips:
Making the day before:
You can make these rolls the day before. Just follow directions, but do not bake. Cover with saran wrap and put into refrigerator. Remove from refrigerator and bake.
Freezing
These rolls can be frozen for up to 1 month. Cover tightly with saran wrap and then cover with aluminum foil. Remove from freezer and set upon counter for 10-12 hours. Bake until done and add frosting.