CINNABON-ISH CINNAMON ROLLS (makes 24)
1/2 Cup warm water
2 pkg. active dry yeast
1 Tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding mix
2 Cups milk
1/2 Cup butter/margarine, melted
2 eggs, beaten
1 teaspoon salt
8 Cups all-purpose flour
1/2 Cup butter/margarine, melted
1+ Cup granulated sugar
1/4+ Cup cinnamon
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions with the 2 C milk. Add butter, eggs, and salt; mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic. Place in 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-inch thick rectangle, 21 inches 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.] (I'm pretty easy going with this part, I divide it into two halves, and don't bother to measure, I just roll each into large rectangle). Spread 1/2 Cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch 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-inch intervals. Place on greased baking pan, ~2 inches apart (I generally put 12 in a 9 x 13 inch pan, and don't worry i it's a bit less than 2 inches between). Cover and let rise until double again (20-30 mins).Bake at 350 degrees for 15-20 minutes. Remove as soon as they turn golden (check by sticking a knife into one of the center rolls, to make sure no uncooked dough sticks, the knife hole will be covered when you frost them). Frost warm rolls with cream cheese frosting.
CREAM CHEESE FROSTING
1 8 oz pkg cream cheese, softened
1/2 Cup Butter/margarine, melted
1 teaspoon vanilla
3 Cups powdered sugar
1 Tablespoon milk
Mix all ingredients thoroughly.
1/2 Cup warm water
2 pkg. active dry yeast
1 Tablespoon granulated sugar
1 3 1/2 oz. pkg. instant vanilla pudding mix
2 Cups milk
1/2 Cup butter/margarine, melted
2 eggs, beaten
1 teaspoon salt
8 Cups all-purpose flour
1/2 Cup butter/margarine, melted
1+ Cup granulated sugar
1/4+ Cup cinnamon
In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions with the 2 C milk. Add butter, eggs, and salt; mix well. Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic. Place in 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-inch thick rectangle, 21 inches 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.] (I'm pretty easy going with this part, I divide it into two halves, and don't bother to measure, I just roll each into large rectangle). Spread 1/2 Cup melted butter over surface. Mix cinnamon and sugar together, and spread evenly over surface, leaving a 1-inch 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-inch intervals. Place on greased baking pan, ~2 inches apart (I generally put 12 in a 9 x 13 inch pan, and don't worry i it's a bit less than 2 inches between). Cover and let rise until double again (20-30 mins).Bake at 350 degrees for 15-20 minutes. Remove as soon as they turn golden (check by sticking a knife into one of the center rolls, to make sure no uncooked dough sticks, the knife hole will be covered when you frost them). Frost warm rolls with cream cheese frosting.
CREAM CHEESE FROSTING
1 8 oz pkg cream cheese, softened
1/2 Cup Butter/margarine, melted
1 teaspoon vanilla
3 Cups powdered sugar
1 Tablespoon milk
Mix all ingredients thoroughly.
