1 cup warm milk 2 eggs, room temperature
⅓ cup margarine, melted
4 ½ cups flour
1 teaspoon salt
½ cup white sugar
2 ½ teaspoons bread yeast
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
⅓ cup butter, softened
1 package cream cheese, softened
¼ cup butter, softened
1 ½ cups icing sugar ½ teaspoon vanilla extract
⅛ teaspoon salt
Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 degrees Bake cinnabon in preheated oven until golden brown, about 30 minutes. While baking, beat together cream cheese, ¼ cup butter, icing sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.