Wait for it.... Waiiit for it..... BAM! Cinnamon Rolls!

 So I HATE active dry yeast....... well, hate is a strong word.... I strongly dislike it.  I have tried numerous times to make fresh bread at home, both years ago as well as in the past few months. I didn't really know much about yeast so I always went with active dry because well.... thats basic yeast. I figured basic is easier.... HA!  So after my last failed attempt I went online to see if there was something I was doing wrong, was it undercooked, was it over floured? Anyway, while looking at that, I came across an article outlining the differences between active dry yeast and rapid rise yeast, as well as the different forms they come in. (Here is the link for anyone interested... active dry yeast vs. rapid rise yeast ) So I decided on a whim to buy a packet of rapid rise yeast when I was at the store later that week and decided to make some cinnamon swirl bread. This is was the softest fluffiest bread I'd ever had! It turned out WONDERFUL!  So I ran with it. I made 3 loaves in two days because it kept disappearing!
     I FINALLY FOUND A JAR OF RAPID RISE YEAST! Yay!

Best yeast EVER!

So today I give you......CINNAMON ROLLS!  The recipe is one that I found online and tweaked a little bit myself. But the cream cheese glaze that I put on top is actually something I mixed up myself HOPING it would work.... thankfully it did!   Here is what you will need and what to do.

 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 teaspoon nutmeg
 1/2 cup margarine, softened
 1/2 cup raisins (optional)

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.  
   
2. In a large mixing 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, about 5 minutes.  
   
3. Cover the dough with a damp cloth ( I always prefer plastic wrap.... no idea why) and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, nutmeg, cinnamon, softened margarine.  
   
   
4. Stretch out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 10 ( or 12 if you like to use the ends as well) equal size rolls and place cut side up in a cast iron skillet. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).   
   
5.  Remove covering and then bake in the preheated oven for 20 minutes, or until browned.

   

   YUMMY!

6. Take 2 oz of softened cream cheese and 1 cup of powdered sugar and mix them together. Add milk 1/4 cup at a time and blend till you have a consistency you like. Then top the rolls and enjoy!