Say hello to big, fluffy PERFECT cinnamon rolls packed with a cinnamon brown sugar filling and glazed with a vanilla cream cheese glaze that drips into the middle and soaks every single bite.
- ¾ cup milk
- ¼ cup margarine, softened
- 3 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 (.25 ounce) package instant yeast
- ½ teaspoon salt
- ¼ cup water
- 1 large egg
- 1 cup brown sugar, packed
- ½ cup margarine, softened
- 1 tablespoon ground cinnamon
- ½ cup raisins (Optional)
Step 1: Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.
Step 2: Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.
Step 3: Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let rest for 10 minutes.
Step 4: While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside.
Step 5: Preheat Pizzello oven to 375 ℉ (190 ℃). Grease a 12-cup muffin pan.
Step 6: Roll dough out on a lightly floured surface into a 12x9 inch rectangle. Spread brown sugar mixture over dough; sprinkle with raisins.
Step 7: Roll up dough and pinch seam to seal. Cut into 12 equal rolls.
Step 8: Place cut-side up in the prepared muffin cups. Cover and let rise until doubled, about 30 minutes.
Step 9: Bake in the preheated oven until browned, about 20 minutes. Remove rolls from muffin cups to cool on a wire rack. Serve warm.