Cinnamon Rolls
Mary Abart
1 ¼ cup lukewarm water
1/3 cup sugar
1 teaspoon salt
4 cups flour
1 package dry yeast (or 2 ½ teaspoons)
½ cup margarine
1 beaten egg
Combine water, yeast, and 2 Tablespoons sugar in small bowl and set aside while mixing remaining ingredients. Mix flour, salt, remaining sugar and margarine together then add the beaten egg. Add water-yeast mixture to flour mixture to make dough. Knead dough on a flour surface for 5 to 7 minutes. Grease or spray inside of bowl. Place dough into bowl (cover with a towel) and set aside to rise till double.
Caramel topping:
1 stick margarine
1 cup brown sugar
1 cup vanilla ice cream
Melt together and let cool while the dough is rising.
After dough has doubled, roll dough into a rectangle shape onto flour surface about ¼” thick. Sprinkle one cup brown sugar, ½ cup white sugar and 4-5 Tablespoons cinnamon on top of dough. Place caramel topping (the ice cream mixture) into bottom of pan. Roll dough up and cut into inch slices, place in pan. Let rise till double in warm place. Bake 350 degree oven for 15-20 minutes or until nicely brown. Let cool slightly and flip pan onto wax paper.