Ingredients

• Bread Dough 3/4 cup milk
• 1/2 cup margarine/butter
• 1/2 cup sugar
• 1 tsp salt
• 2 eggs
• 2 packages dry active yeast
• 1/2 cup warm water (110-115 degrees)
• 1/2 tsp sugar
• 5 1/4 to 5 3/4 cups flour (use the least possible)
• 1 pkg instant vanilla pudding or custard powder (yellow Colour)
• Cinnamon-Sugar Filling 1 cup sugar
• 1/2 cup melted margarine/butter
• 1 tbsp cinnamon
• Sugar Topping 4 tbsp melted margarine/butter
• 3/4 cup sugar
• 1 tsp cinnamon

How to Make Sugar Crusted Cinnamon Rolls

• Heat the milk, add margarine, sugar and salt.
• Cool to lukewarm.
• Sprinkle yeast on warm water. (I usually add 1/2 tsp of sugar to the water. This feeds the yeast and encourages the rising action.)
• Stir to dissolve the yeast and allow starting working.
• The yeast water should be allowed to be frothy.
• Pour milk mixture into mixing bowl; add 1- 1/2 cup flour and beat by machine at low speed for one minute or until smooth. (If you are using a Kitchen Aid mixer, use the regular beater.) Can be hand mixing also.
• Beat in eggs and yeast; beat until smooth.
• Allow batter to rest for about 5 minutes.
• Hand Mixing Directions Beat in as much of the remaining flour as possible; add the pudding or custard powder turn onto a floured board and knead in the remaining flour.
• Knead by hand. Knead by rolling the dough away from you, folding it towards you, rolling the dough with the flat of your hand and finally making a one quarter turn of the dough.
• Repeat until dough is smooth, elastic and not sticky.
• Oiling your hands lightly will help.
• This will take about 12 to 15 minutes. The more you knead; the less sticky and the better the dough will be; look for little blisters in the surface of the dough.
• Turn the dough into a well oiled bowl; invert to grease top.
• Cover and allow to rise in a warm place.
• When doubled in size, pour on to lightly oiled surface. Allow to rest 5 minutes.
• Mix Cinnamon-Sugar filling ingredients together; set aside.
• Divide dough in half. Roll each half into a 16 inch X 8 inch rectangle. Spread with half the Cinnamon-Sugar Filling.
• Roll up in a jellyroll fashion.
• Seal if possible. Cut into 16 one inch slices. (Cut by placing a thread under roll, crossing the thread on top and pulling the ends in opposite directions.)
• Place slices in a well greased large pan. Repeat with remaining dough.
• Cover, and allow to rise until double.
• Brush with melted butter, add left over butter to sugar topping and sprinkle over rolls.
• Bake at 375 degrees for 20-25 minutes.
• Makes 32 rolls.