Breads, Breakfast

CINNAMON ROLLS, CINNABON STYLE

  • 1/2 c Warm water
  • 2 pkg. Yeast
  • 1 T Sugar
  • 1 3.5 oz pkg Instant vanilla pudding
  • 2 c Milk
  • 1/2 c Butter, melted
  • 2 Eggs
  • 1 t Salt
  • 8 c Flour
  • 1/2 c Butter, melted
  • 1 c Sugar
  • 1/4 c Cinnamon
  • Cream Cheese Frosting
  • 1 8oz pkg Cream Cheese
  • 1/2 c Butter, melted
  • 1 t Vanilla
  • 3 c Powdered sugar

    • In a small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In a large bowl, make pudding mix according to package directions. Add butters, eggs, and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth and elastic.

    Place in a very large bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again. (45 min)

    On a lightly floured surface, roll out to a 1/4 inch thick rectangle. Spread 1/2 c 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 the 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. Cover and let rise until doubled again.

    Bake at 350° for 15-20 minutes. Remove as soon as they turn golden. Frost warm rolls with Cream Cheese Frosting.

    Cream Cheese Frosting:

    Combine all ingredients, mix until smooth.

    Carolyn Williams 12/05

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!