Airport Cinnamon Rolls

For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, margarine, salt, eggs and flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

Preheat oven to 400 degrees F.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough and then sprinkle the cinnamon and sugar evenly over the surface. Working carefully from the top ( 21 inch side) roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Bake for 10 minutes, or until lightly brown on top.

While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.