90-minute Cinnamon Rolls

For those of you who are completely stunned by the fact that you can actually make cinnamon rolls in 90 minutes, you can pick your jaw up off the floor now. Because it's true! I've made this recipe only twice, but it turns out everytime. I got the recipe from Allrecipes.com and it was submitted by user "goofydebbie". The photo isn't even mine either. But with over 275 reviews, I knew I had to try it. The frosting recipe is mine because it didn't come with one. All the photos submitted for this recipe showed a thin, glossy glaze over the tops of them. But for me, I like to see and taste my frosting. So I made one that was a thicker consistency. It doesn't take much for powdered sugar to break down so add your liquid a little at a time. Also, I made them using the cupcake liners, but I prefer using a 9x13 baking dish instead. Just make the dish is well greased. And as for the 90-minute "claim", I believe that is pretty correct. I also think that the more you make it, the more it will actually be done in 90 minutes. So give them a whirl...or should I say SWIRL?

90-minute Cinnamon Rolls

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm with frosting.

Frosting:
2-3 cups powdered sugar
1 teas. vanilla extract
1 or 2 tbls. milk (depending on consistency)

In a small bowl add first two ingredients. Then add milk 1 tbls. at a time depending on how thick you want your frosting. Spread over semi-warm cinnamon rolls and serve.