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1
Combine 2 cups flour, yeast, 1/2 cup sugar and salt in the bowl of a stand mixer and mix. Add 1/2 cup margarine. Add 1 1/2 cups warm water (105-115 degrees Fahrenheit).
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2
Stir well with a paddle attachment. Beat at a medium speed for two minutes.
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3
Add eggs and 1 cup flour.
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4
Beat at a high speed for one minute or until thick and elastic.
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5
Switch to dough hook and beat in gradually only enough remaining flour to make a soft dough.
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6
Turn onto floured board.
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7
Knead for two to three minutes or until smooth and elastic.
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8
Shape into a rectangle and roll cut dough to 1/4 inch.
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9
Melt 1/4 cup margarine and brush on the rolled-out dough and also sprinkle on a 9- by 13-inch bakin pan.
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10
Mix 1/2 cup sugar with 1/2 teaspoons cinnamon. Sprinkle on the dough over the melted margarine.
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11
Roll dough starting with the long side; pinch dough closed.
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12
Cut cinnamon rolls with thread approximately 1-inch thick.
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13
Place cut side down in bakin pan and lightly cover with plastic wrap. (For the caramel variety, put topping in the bottom of the pan before adding dough.).
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14
Refrigerate overnight (up to 48 hours).
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15
On baking day, preheat oven to 375 degrees Fahrenheit. Remove rolls from the refrigerator and let stand for five minutes at room temperature.
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16
Bake for 30 minutes or until rolls test done.
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17
Remove from pand immediately. Cool slightly. Frost while still warm.
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18
FOR FROSTING: Beat cream cheese and butter until smooth. Mix in flavoring. Add enough powdered sugar to make a smooth frosting. Refrigerate overnight. Spread on cinamon rolls hot out of the oven. (You may need to slightly warm the frosting in the microwave.)
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19
FOR CARAMEL TOPPING: Combine ingredients in a saucepan. Bring to a boil. Cook three minutes, stirring constantly. Pour into greased 9- by 13-inch pan. Cool. You may sprinkle 1/4 cup walnuts in the pan before adding dough pieces.
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20
Refrigerate dough overnight as instructed in Cool-Rise Sweet Dough Recipe. Bake at 375 degrees for about 30 minutes. Flip rolls onto a cookie sheet so that the caramel is on top.
