Braided Cinnamon Rolls
Ingredients
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)
Directions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until slightly warm.
In a large bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, around 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes.
Mix together in a small bowl the brown sugar, cinnamon, softened margarine.
Roll dough onto large greased baking sheet-flatten to make a rectangle approx 14 x 10 inches (or covering most of the sheet―if you have a larger pan, roll it thinner). Filling: combine brown sugar and cinnamon in bowl. Spread softened filling butter down the center 1/3 length of dough. Sprinkle brown sugar cinnamon onto butter in center section. Make cuts along the two remaining sides of the dough about 1 inch apart. Alternating sides, fold the strips in an angle across the filling. Cover braided loaf and allow to raise approx. 15 minutes. Bake at 400° for approx. 20–25 minutes or till lightly browned. While braided roll bakes, combine icing ingredients. Beat well with mixer until fluffy. When braid is removed from oven, coat the entire length generously with icing.
Icing
½ c butter
1 ½ c powdered sugar
¼ c cream cheese
½ tsp vanilla
1/8 tsp salt
