Thursday, March 24, 2011

Cinnabon Cinnamon Rolls

These are seriously like the cinnamon rolls from Cinnabon. They take FOREVER to make, but are so delicious and worth it! And they make about a billion, and freeze well.

from Michelle


1/2 c. warm water

2 pkgs dry yeast

2 Tbsp. sugar

3 1/2 oz. package instant vanilla pudding

1/2 c. margarine, melted

2 eggs

1 tsp. salt

6 c. flour

Cream Cheese frosting:

8 oz. cream cheese, softened

1/2 c. margarine

1 tsp. vanilla

3 c. powdered sugar

1 Tbsp. milk

Combine water, yeast, and sugar in a bowl until yeast and sugar are dissolved. Set aside. In a large bowl, prepare pudding mix according to package directions. Add margarine, eggs and salt. Mix well. Add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch dough down and let rise again.

Roll dough out on floured surface to 34x21 size. (AKA long and skinny) Spread soft butter all over surface. Mix 2 c. brown sugar and 4tsp. cinnamon in a bowl. Sprinkle on top and pat down into the dough. Roll up very tightly. Cut with thread or knife. ( I use dental floss. Wrap it around and pull it- it keeps from getting all smashed).

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down each roll. Cover and let rise until double again. Bake at 350 for 15-20 minutes. Remove when they start to turn golden. DO NOT OVERBAKE!

Mix all ingredients for the cream cheese frosting. Frost rolls when they come out of the oven.

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