2 pkgs. active dry yeast
1 cup warm water
2/3 cup sugar
1 cup warm 1% milk
2/3 cup Becel margarine
1 tsp salt
2 eggs, lightly beaten
7 cups of all-purpose flour
1/2 cup Becel margarine
1 cup sugar
2 1/2 tbsps. cinnamon
1/2 cup melted butter
4 cups powdered sugar, sifted
1% milk, added by tbsps.; just to make a spreadable glaze
In large bowl; mix warm water, warm milk, sugar and yeast. Set aside.
In bowl of stand mixer with paddle attachment; mix margarine, salt and eggs stirring well to combine; add yeast mixture mixing well. Add half of the flour and beat until smooth, then add remaining flour, switching attachment to dough hook half way through,(it will be sticky). Knead for 5 minutes.
Place in well greased bowl, cover and let rise until double in bulk, about 1 1/2 hours.
Punch down and let rest 5 min.
Roll out on floured surface to a 16 by 20 inch rectangle.
Spread dough with the 1/2 cup of margarine.
Mix together sugar and cinnamon and sprinkle 3/4 of mixture over dough.
Roll up jelly roll fashion and pinch edge together to seal.
Cut into 18 slices.
Coat bottom of 2-9x13in. baking pans with the 1/2 cup of melted butter. Sprinkle with remaining sugar/cinnamon mixture.
Place 9 cinnamon rolls in each pan, cover and let rise in warm place 45 minutes, or until doubled in bulk.
Pre-heat oven to 350 degrees.
Bake 25-30 minutes until nicely browned. Cool slightly.
Prepare glaze and spread over rolls. Enjoy!!