1/2 C warm water
2 pkgs. dry yeast
2 T sugar
3 1/2 oz. pkg instant vanilla pudding
1/2 C butter, melted
2 eggs
1 tsp salt
6 C flour
butter, softened (for spreading)
2 C brown sugar
4 tsp. cinnamon
Combine water, yeast, and sugar. Stir until dissolved, set aside. In a large bowl, prepare pudding mix according to the package directions. Add butter, eggs and salt, mix well. Add yeast mixture, blending well. Gradually add flour. Knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down and let rise again. Roll out on a large floured board to 34 x21" rectangle. Spread surface with soft butter. Mix together the 2 C brown sugar annd 4 tsp cinnamon and spread over buttered dough. Roll up tightly and cut into 2" slices. Place on greased cookie sheet 2" apart. Lightly press each roll down, cover and let rise until doubled. Bake at 350* for 20 minutes or until they start to brown. (DO NOT OVERBAKE)
Cream Cheese Frosting
1 8 oz pkg cream cheese
1/2 C butter
1 tsp. vanilla
3 C powdered sugar
1 T milk
Preparation: Mix all ingredients until smooth. Frost over warm rolls.
**I haven't made these yet, but I am hoping to this weekend. I read a discrepancy on the flour. This little old lady made these on "Good Things Utah" and said 3 cups of flour, but the recipe they posted said 6 cups of flour. Just so you know...
Friday, February 6, 2009
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2 comments:
WE have made these a number of times, they're really good! It is 6 cups of flour, BTW. I'm not sure how close they compare to the actual Cinnabon rolls... I havn't had one in years, but they are well worth the work, we think!
I made these Sat and it was a lot of work. It made about 2 doz BIG rolls. I ended up giving all but 6 of them away to the neighbors. Lincoln won't eat them and Sawyer just wanted to lick the frosting off. Maybe I'll 1/2 the recipe next time...
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