Monday, December 31, 2007

Cinnabon Cinnamon Rolls


1/2 cup warm water
2 1/2 oz dry yeast
1 1/2 tbs sugar
1 3.5 oz package of vanilla pudding (instant)
1/2 cup butter melted
2 eggs
1 tsp salt
6 cups of flour
1 cup butter softened
2 cups brown sugar
4 tsp cinnamon


8 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
3 cups powdered sugar
1 tbs milk

First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside.

In a bowl combine water, yeast and sugar. Stir until dissolved; set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches; cut with thread or knife.

Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake in a preheated 350F oven for 15-20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.

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