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Cinnabon Rolls




Source of Recipe


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Cinnabon Rolls

for the rolls:
1/2 c. warm water
2 pkg. dry yeast
2 tbsp. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 c. butter, melted
2 eggs
1 tsp. salt
6 c. flour
for the filling:
1 c. soft butter
2 c. light brown sugar
4 tsp. cinnamon

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.
Then roll out on floured board to 34x21" size.
Spread the 1 c. soft butter and spread over top.
In bowl, mix the light brown sugar and cinnamon. Sprinkle
over top of butter. Starting with the long side, roll up very
tightly. With knife, put a notch every 2". Cut with thread
or knife. Place on lightly greased cookie sheet 2" apart.
Lightly press down on each roll. Cover and let rise until
double again.
Bake at 350 15-20 minutes. Remove when they start to
turn golden. DON'T OVER BAKE.
Frost warm rolls with cream cheese frosting.
for the cream cheese frosting:
8 oz. cream cheese, softened
1/2 c. butter
1 tsp. vanilla
3 c. confectioner's sugar
1 tbsp. milk
To make frosting, mix all ingredients until smooth.
Makes about 20 very large rolls.