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By Robin from Washington, IA
These are great because they are very soft and gooey. Best eaten when still warm!
In large bowl, mix water, 1 cup margarine, yeast, salt, sugar, and enough flour to handle well. This can be mixed with a mixer or done by hand. When kneading consistency, place on floured surface and knead until light and elastic. Cover and put in warm place until doubled in bulk.
Roll out dough and spread with melted margarine; sprinkle with mixture of cinnamon and sugar. Roll up and cut; place into pie pans, 9x13 inch pans or whatever size you want. Let rise; bake at 350 degrees F for 15-20 minutes.
By Robin from Washington, IA
Shared on: 01/31/2012
These are great because they are very soft and gooey. Best eaten when still warm!
In large bowl, mix water, 1 cup margarine, yeast, salt, sugar, and enough flour to handle well. This can be mixed with a mixer or done by hand. When kneading consistency, place on floured surface and knead until light and elastic. Cover and put in warm place until doubled in bulk.
Roll out dough and spread with melted margarine; sprinkle with mixture of cinnamon and sugar. Roll up and cut; place into pie pans, 9x13 inch pans or whatever size you want. Let rise; bake at 350 degrees F for 15-20 minutes.
By Robin from Washington, IA
Shared on: 01/31/2012
These are great because they are very soft and gooey. Best eaten when still warm!
In large bowl, mix water, 1 cup margarine, yeast, salt, sugar, and enough flour to handle well. This can be mixed with a mixer or done by hand. When kneading consistency, place on floured surface and knead until light and elastic. Cover and put in warm place until doubled in bulk.
Roll out dough and spread with melted margarine; sprinkle with mixture of cinnamon and sugar. Roll up and cut; place into pie pans, 9x13 inch pans or whatever size you want. Let rise; bake at 350 degrees F for 15-20 minutes.
By Robin from Washington, IA
Shared on: 01/31/2012
In small bowl, combine granulated sugar and cinnamon; sprinkle evenly over dough. Starting with short side, roll dough up tightly, jelly-roll fashion; press seam firmly to seal. With serrated knife, cut roll into twelve 1 inch thick slices; place, cut-side down, over nut mixture in 3 rows of 4 rolls each. Cover; let rise in warm place until doubled in size, 1-1 1/2 hours.
Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate. Serve warm.
By Robin from Washington, IA
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