My CinnaMelts
INGREDIENTS
  • Dough
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup warm water (105° to 110°f)
  • 1/2 cup granulated sugar
  • 1/2 cup milk
  • 1/3 cup margarine, melted
  • 1 egg
  • 1 teaspoon salt
  • 4 to 4 1/2 cups all-purpose flour
  • Filling
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 2/3 cup margarine, melted
  • Icing
  • 2 c. icing sugar
  • 2 T. milk
  • 1 T. corn syrup
  • 1 t. vanilla
DIRECTIONS
  1. Dissolve yeast in warm water in a small bowl or measuring cup and let it sit for 5 minutes.
  2. Combine sugar with milk and melted margarine in a large bowl. Mix in egg and salt.
  3. Mix in 1 cup of flour. When flour is combined, mix in 1 more cup of flour. Mix in the yeast solution, and then stir in the remaining flour with a wooden spoon.
  4. 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.
  5. Mix the filling ingredients together in a medium bowl, and set aside until needed.
  6. Roll the dough out on a floured surface until about 1/2-inch thick. Use a pizza cutter to slice dough into approximately 1/2-inch wide strips, and then slice those strips into 1/2-inch long chunks of dough.
  7. Use softened margarine to grease the cups of a large muffin tin (or place large muffin papers in muffin tin).
  8. Drop 6 chunks of dough into the bottom of each cup. Spoon 1 to 1 1/2 teaspoon of cinnamon filling over the dough. 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.
  9. 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.
  10. Preheat oven to 350ºF.
  11. Bake cinnaMelts for 15 to 20 minutes or until dough turns light brown. As the cinnaMelts cool, make the icing by mixing together all of the icing ingredients.
  12. Spoon about 1 Tablespoon of icing over the top of each cinnaMelt. Let stand until icing is set.
  13. Makes 12.