Cool-rise Sweet Dough

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 5 -6 cups flour
• 1 3/4 tablespoons yeast
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 cup margarine, softened
• 2 eggs
• 1/4 cup margarine
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 cup butter
• 2 1/2 ounces softened cream cheese
• 1 teaspoon vanilla or 1/2 teaspoon maple flavoring
• 2 cups powdered sugar
• 3/4 cup sugar
• 1/4 cup margarine
• 2 tablespoons water

Recipe

• 1 combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. add 1/2 cup margarine. add 1 1/2 cups warm water (105-115 degrees fahrenheit).
• 2 stir well with a paddle attachment. beat at a medium speed for two minutes.
• 3 add eggs and 1 cup flour.
• 4 beat at a high speed for one minute or until thick and elastic.
• 5 switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
• 6 turn onto floured board.
• 7 knead for two to three minutes or until smooth and elastic.
• 8 shape into a rectangle and roll cut dough to 1/4 inch.
• 9 melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
• 10 mix 1/2 cup sugar with 1/2 teaspoons cinnamon. sprinkle on the dough over the melted margarine.
• 11 roll dough starting with the long side; pinch dough closed.
• 12 cut cinnamon rolls with thread approximately 1-inch thick.
• 13 place cut side down in bakin pan and lightly cover with plastic wrap. (for the caramel variety, put topping in the bottom of the pan before adding dough.).
• 14 refrigerate overnight (up to 48 hours).
• 15 on baking day, preheat oven to 375 degrees fahrenheit. remove rolls from the refrigerator and let stand for five minutes at room temperature.
• 16 bake for 30 minutes or until rolls test done.
• 17 remove from pand immediately. cool slightly. frost while still warm.
• 18 for frosting: beat cream cheese and butter until smooth. mix in flavoring. add enough powdered sugar to make a smooth frosting. refrigerate overnight. spread on cinamon rolls hot out of the oven. (you may need to slightly warm the frosting in the microwave.)
• 19 for caramel topping: combine ingredients in a saucepan. bring to a boil. cook three minutes, stirring constantly. pour into greased 9- by 13-inch pan. cool. you may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
• 20 refrigerate dough overnight as instructed in cool-rise sweet dough recipe. bake at 375 degrees for about 30 minutes. flip rolls onto a cookie sheet so that the caramel is on top.