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    Cinnabon Rolls


    Source of Recipe


    internet


    List of Ingredients


    • 1/2 cup warm water
    • 2 pkgs active dry yeast
    • 2 T sugar
    • 1 pkg instant vanilla pudding mix
    • 1/2 cup butter, melted
    • 2 eggs, beaten
    • 1 tsp salt
    • 8 cups flour
    • 1/2 cup butter, melted
    • 5 (8" or9") cake pans
    • Topping:
    • 2 cups brown sugar; packed
    • 2 T cinnamon
    • Frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup butter, softened
    • 1 tsp vanilla
    • 3 cups powdered sugar
    • 1 T milk


    Instructions


    1. In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. Yeast should bubble.
    2. In large bowl, make pudding mix according to pkg directions. Mix until slightly thickened. Add butter, eggs, salt; mix well. Add yeast. Blend.
    3. Gradually add flour and knead until smooth. Place in large greased bowl. Cover and let rise in warm draft free place until double in size, about 1 hour.
    4. Punch down and let rise again, about 45 minutes.
    5. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 cup melted butter over surface.
    6. In small bowl, mix topping. Sprinkle over top of dough. Starting at long edge of dough, roll up very tightly. With a knife, put a notch ever 2". With string or thread place under roll by notch and criss cross over to cut roll.
    7. Place 4 rolls into each baking pan, 2" apart. Cover and let rise in warm draft free place until double.
    8. Bake at 350 degrees for 15-20 minutes, remove when golden brown.
    9. Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.
 

 

 

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