YUMMY!

The last time I made these I made a couple of the pans with cream cheese and fruit instead of the cinnamon. Soften your cream cheese, spread on your layer, add a fruit filling (I used a strawberry spread that I had, and an apricot on another)
and do them the same way. They are a little "messier", but WOW GOOD!!
Frost these using a powdered sugar glaze.
I love making cinnamon rolls, and have tried several recipes over the years, but I think these are my top favorite (for now at least!)

TWIST CINNAMON ROLLS WITH CARAMEL ICING

2 c. scalded milk
2 c. warm water
4 pkg. yeast
1/2 lb margarine/butter
4 eggs beaten
12-13 c. flour
1 c. sugar
1/2 t. salt
1 t. nutmeg
Place yeast in bowl, add 2 c. warm water and sprinkle 2 t. sugar over top. Stir slightly. Scald milk with approx. 1/3 c. of the sugar. Place margarine in bowl and pour hot milk over it to melt. Stir. Cool slightly, add salt, beaten eggs and 2/3 c. sugar mixed with nutmeg. Also add yeast mixture. Stir in approx 12-13 c. flour. Knead. Keep dough quite sticky. Leg rise till double. Grease 4 pizza pans and set aside. Divide dough into 12 equal parts. Roll out one part to fit in a pizza pan--spread dough with butter/margarine and sprinkle with cinnamon and brown sugar. Do this two more times. You will have 3 layers of dough on each pan. Place a glass in the middle of the pan as a guideline, and cut 1 1/2 inch pie wedges to the rim of the glass. Pick up a pie wedge and give it a couple of twists then lay down again. Do this all around the pan. Let rise and bake at 325* for 20-25 min. Turn rolls out of pans and turn right side up to cool. While hot, ice with caramel icing.

CARAMEL ICING
1/2 lb margarine/butter
1 c. brown sugar
1/2 c. milk or cream
Boil until smooth. Add 3 1/2 c. powdered sugar while warm and beat well.