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NO-KNEAD CINNAMON ROLLS 2 c. milk 3/4 c. sugar 1 stick margarine 1 tsp. salt 2 eggs, beaten 2 pkg. dry yeast, dissolved in 1/4 cup warm water about 6 c. flour (no more) Combine milk, sugar, salt and eggs. Heat until marga- rine is melted. Cool to lukewarm. Add egg and yeast mixture. Beat in flour, as much as you can with a slotted spoon. The secret of good cinnamon rolls is how much flour you add. Dough will be too soft to knead. Cover; let rise until double, then stir dough down. Generously flour a board; scoop out 1/2 the dough. Dust with flour and pat about 1/2-inch thick. Spread with melted butter and sugar; roll up and cut. Bake at 400 degrees for 20 minutes. If desired, glaze with 1/2 cup powdered sugar and 1 tablespoon water. Drizzle over rolls as soon as they are out of the oven. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |