Sticky Cinnamon Buns
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1 pkg. dry active yeast
1/2 cup warm water
1/2 cup scalded milk
1/2 cup sugar
6 tbsp. Margarine
Shake of salt
3 1/2 to 4 cup of flour
Combine water and yeast with 2 tsp. of sugar
and set aside. In mixing bowl, combine sugar,
salt and margarine until smooth. Add egg and blend.
Add milk and blend. Add yeast and blend.
Add 2 cups flour and blend. Add remaining flour
until desired consistency is reached.
Knead for 5 minutes and place in greased bowl
and grease top of bread and cover.
Place in warm area for about 2 hours or
until bread has doubled in size.
Divide bread into 2 even parts.
Roll dough into a rectangle shape.
Rub soft margarine over entire area of dough.
Sprinkle cinnamon mixture over margarine.
Add nuts or raisin if wanted and roll up tightly,
long ways. Cut into 3/4 to 1 inch buns.
Place in greased pan, cover and let it rise again
until doubled in size. Bake at 350F for
15 to 20 minutes or until golden brown.
Take from pan while hot, so buns do not stick.
Let cool until lukewarm, then add frosting.
FROSTING:
1/2 cup margarine
4 cup powdered sugar
2 tsp. Vanilla
3 to 4 tbsp. Milk
Melt margarine in saucepan over medium heat
until margarine turns brown.
Stir in powdered sugar and vanilla
until desired consistency.
Icing should be slightly runny.
Drip over buns.
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