Cinnamon Rolls, Cinnabon Style
Source of Recipe
Jody Prival
List of Ingredients
ROLLS:
1/2 C warm water
2 pkg active dry yeast
1 Tbs granulated sugar
1 3-1/2 oz pkg instant vanilla pudding
2 C milk
1/2 C butter, melted
2 eggs, beaten
t tsp salt
8 C all-purpose flou
1/2 C butter, melted
1+ C sugar
1/4+ C good quality cinnamon
CREAM CHEESE FROSTING:
1 8 oz pkg cream cheese, softened
1/2 C butter, melted
1 tsp vanilla
3 C powdered sugar
1 Tbs milkRecipe
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.
Place in a very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (45 minutes).
On a lightly floured surface, roll out to a 1/4" thick rectangle, 21" in its smaller dimension. NOTE: YOU MAY WISH TO DIVIDE THE DOUGH IN HALVES AND ROLL OUT TWO RECTANGLES. YOU MAY HAVE TO PARTIALLY ROLL IT OUT, THEN COVER IT WITH A DAMP CLOTH AND LET IT REST BEFORE FINISHING. Spread 1/2 C melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving 1" margin along one of the long edges. Roll up tightly, starting from a long side. Press together along the edge not covered with cinnamon sugar.
Slice at 1 1/4" intervals. Place on greased baking pan, 2" apart. Cover and let rise until double again.
Bake at 350 degrees for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with cream cheese frosting.
TO MAKE FROSTING:
Combine all ingredients and mix until smooth.
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