Coffee Glazed Cinnamon Rolls

From cooking light's 1991 annual cookbook. These sound so amazing! You kind of need a large workspace when making these. I would suggest a jellyroll pan to roll the dough out on. Prep and cook time do not include the approx. 3 hours of rising time, but the 2 dozen rolls you get at the end should be worth the wait and work.

Steps

Dissolve yeast in warm water in a large bowl.

Let stand 5 minutes.

Add eggs , milk powder , 2 tbl margarine , 2 tbl sugar , salt , and 2 c flour.

Beat at medium speed of an electric mixer until well blended.

Stir in enough of the remaining 2 cups plus 2 tbl of flour to make a soft dough.

Place dough in a large bowl coated with cooking spray , turning to coat top.

Cover and refrigerate 2 hours.

2) punch dough down.

Sprinkle 1 tbl flour evenly over work surface.

Turn dough out onto floured surface and roll to an 18-inch square.

Brush dough with remaining melted margarine.

Combine brown sugar and cinnamon.

Sprinkle over dough.

3) roll up dough , jellyroll fashion , starting with long side.

Pinch seam to seal.

Cut roll into 24 slices.

Place slices , cut side down in two 9-inch square pans coated with cooking spray.

Cover and let rise in a warm place , free from drafts , for 1 hour or until doubled in bulk.

Bake at 375 degrees for 15 to 20 minutes or until golden.

Ingredients

dry yeast, warm water, eggs, instant nonfat dry milk powder, reduced-calorie margarine, sugar, salt, all-purpose flour, vegetable oil cooking spray, brown sugar, ground cinnamon, instant coffee granules, boiling water, powdered sugar