Easy to make cinnamon roll
1 1/4 cups of 2% milk (heat on stovetop, until warm to touch)
1/4 cup melted margarine or butter
2 1/4 tsp. instant yeast
1/4 cup granulated sugar
3 1/2 cups all-purpose flour
3/4 tsp. salt
In a mixer bowl, add all ingredients, use the hook attachment, this will makes the dough nice and stretchy, or use hand to knead flour into a dough.
Shape dough into a ball. Lightly coat a bowl with oil and then put the dough inside. Cover dough with plastic wrap so it doesn't dry out. Put dough into a warm place and allow to rinse; it takes 90 minutes to two hours for it to double in size.
Ingredients to make filling
3 tbsp. unsalted melted butter
1 tbsp. ground cinnamon
1/4 cup light brown sugar
The dough is ready
Turn the dough out on a flat surface. Sprinkle a little bit of flour on top, then roll the dough into a rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly to make a 14 inch log.Cut into 12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish; make sure there's space around each of the cinnamon roll.
Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm place for 60-90 minutes.
After the rolls have doubled in size, preheat the oven to 350°F (190°C). Bake for 45 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.