1. Dissolve yeast in warm water and tablespoon of sugar. Set aside 5- 10 minutes to prove.
  2. In mixer with dough hook attachment, combine all remaining Dough ingredients together including yeast mixture. Dough will come together to soft smooth ball.

  3. Transfer dough to a lightly greased bowl. Cover and place in a warm place for about an hour or until doubled in size.

  4. Once doubled in size. Gently punch down. Transfer dough and roll out dough within your Dough EZ mat, approximately 16” by 17.5” inches. Slide top cover from mat to release and expose dough.

  5. Cinnamon Sugar Mixture: Brush dough with melted margarine and sprinkle with cinnamon sugar (mix brown sugar and cinnamon together).

  6. Roll up jelly roll style and cut into 12 equal portions.

  7. Arrange rolls in baking dish*, cover with towel. Set aside in a warm place. Allow to double in size.

  8. Bake in a 350° F preheated oven until golden brown about 25 – 30 minutes.

  9. Cool slightly and spread with sugar glaze or cream cheese icingn


  1. Mix ingredients together until smooth.


  1. Cream together softened* cream cheese and butter. Mix in remaining ingredients.
  2. Cook’s Notes: Use 2 aluminum 9×12 pans and arrange rolls spaced 1-2 inches apart. Prepare rolls ahead of time. Freeze prior to second rise. Defrost and let rise to double in size before baking.


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