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1
Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
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2
Use an electric mixer (I just did this by hand) to combine sugar with milk and melted margarine in a large bowl.
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3
Mix in eggs and salt.
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4
Mix in 1 cup of flour.
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5
When flour is combined, mix in 1 more cup of flour.
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6
Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon.
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7
Use your hands to form the dough into a ball, and then put the dough back into the bowl, cover it and store it in a warm place for about 1 1/2 hours.
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8
Mix the filling ingredients together in a medium bowl, and set aside until needed.
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9
Roll the dough out on a floured surface until about 1/2-inch thick.
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10
Use a pizza cutter to slice dough into approximately 1/2-inch wide strips, and then slice those strips into 3/4-inch to 1-inch long chunks of dough.
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11
Use softened margarine to grease the cups of a large (Texas-size) muffin tin.
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12
Drop 6 chunks of dough into the bottom of each cup.
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13
Spoon 1 to 1 1/2 teaspoon of cinnamon filling over the dough.
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14
Drop 7 more pieces of dough onto the filling in each cup, and then spoon 2 teaspoons of filling over the top of the dough.
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15
Cover the muffin tin with a cloth or plastic wrap and let the dough sit in a warm spot for 30 minutes so that it rises a little more.
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16
Preheat oven to 350 degrees F.
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17
Bake cinnamon melts for 17 to 20 minutes or until dough turns light brown.
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18
(I did mine about 25 minutes and they were still gooey on the bottom).
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19
As the cinnamon melts cool, make the icing by mixing margarine and cream cheese together with an electric mixer on high speed.
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20
Add the powdered sugar and mix slowly until all of the powdered sugar is incorporated.
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21
Add the milk and vanilla, then mix again on high speed until smooth and fluffy.
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22
Spoon about 1 tbsp of icing over the top of each cinnamon melt.
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23
Serve right away, or cover melts with plastic and freeze.
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24
To serve a frozen melt, remove one from the pan and microwave it on high for 35 to 45 seconds or until warm.
