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Quick n Easy Cinnamon Rolls This is a bit of an adaptation of these rolls which I fell in love with, whilst in California in the late seventies.  They are supposed to be made with a Sour Dough mix really but I found that this works just as well and it is quick, simple and you can get your kids making them. Ingredients 1 Packet of Soft White Bread mix Ground Cinnamon 1 - 2 tablespoons Sugar - (granulated, caster, white or demerara, doesn't matter they will all work) Margarine Water to mix 3 tablespoons of Icing Sugar How to Make Pre-heat the oven to whatever temperature the bread packet tells you.  Make up the bread dough as instructed by the packet and knead it for as long as it tells you.  Next, roll the bread dough out on a lightly floured surface - you really want it a fairly regular oblong shape.  This is easier said than done, because the bread dough is pretty elastic but if you persevere it will happen.  The dough oblong needs to be about a centimetre thick when you have finished rolling. Spread a thin layer of margarine over the dough reaching into all the corners too.  The layer wants to be more than you would put on your slice of bread but not a thick coating.  Mix the sugar with some ground cinnamon - I haven't said how much 'cos that very much depends upon how much you like cinnamon.  I use quite a lot, my sugar and cinnamon mix looks like drinking chocolate powder but that's to my taste - I recommend you use less this first go. Sprinkle the sugar/cinnamon mix over the top of the margarine-d dough, spread evenly if possible - I have got to say that this can get a bit messy but that's where the kids come in! Turn the very top of the oblong over on itself, towards you and do that again - you should now be able to roll the whole sausage shape towards you until you get to the nearest edge of the dough.  Roll a bit more until the edge has rolled underneath and is now facing upwards at you.  Pinch the seam with the dough next to it, to seal it if you can, without tearing a hole! Now the clever bit - get a length of cotton thread.  Prepare a baking sheet by lightly greasing it and place it next to you.  OK - slide the thread under the sausage and when you are about an inch in from the end bring both ends up and cross over so that you slice off the inch portion.  Place the portion on its side on the baking sheet - it should be looking like a skinny cinnamon roll now!  Continue until all the dough is cut into rolls and on the baking sheet.  As an alternative - you can add currants, raisins, cherries or chopped nuts  just before rolling the dough up, if you like. Put the baking sheet somewhere warm for about half to three quarters of an hour to let the rolls rise - then place in the oven.  I find that they don't take very long to cook - check them after 10 minutes or so and see how they look.  Once cooked leave them to cool while you are making the glaze.  Mix the icing sugar with just enough water to make a runny icing.  When the rolls have cooled some drizzle the glaze over each of the rolls and leave until the glaze has hardened.  That's it scoff time!!!