Cinnamon Buns

Stevie just loves, loves, looooooves cinnamon buns. If he had it his way he would eat them everyday. But since they're no the best for you, I make them only once in awhile for a treat on the weekend. I have tried the Cinnabun version, but always go back to my old standby classic.

Cinnamon Buns
(Printable Recipe)

Dough:
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

Filling:
1/2 cup Becel margarine
1 cup sugar
2 1/2 tbsps. cinnamon
1/2 cup melted butter

Glaze:

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!!