Title: Stephanie's Cinnamon Rolls (Cinnabons)
Categories: Bread
Yield: 6 Servings
| 1/2 | c | Warm water |
| 2 | pk | Dry yeast |
| 1 | sm | (3 1/2 oz) pkg. instant vanilla pudding |
| 2 | c | Milk |
| 1/2 | c | Margarine, melted |
| 2 | | Eggs, beaten |
| 1 | ts | Salt |
| 8 | c | Flour |
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set
aside. In large bowl take the pudding mix and milk and prepare according
to package directions. Add margarine, eggs and salt. Mix well. Then add the
yeast mixture. Blend together and gradually add flour and knead until
smooth. Place in a very large greased bowl. Cover and let rise until
doubled. Punch down and let rise again. Then roll out on lightly floured
surface to 34 X 21 inches. Take 1 cup margarine melted, and spread over
surface. In small bowl, mix 2 cups brown sugar and 6 Tablespoons cinnamon.
Sprinkle all over top of surface. Roll up from long end very tightly. With
a knife put a notch every 2 inches. Now with a string or I prefer a
thread*, place under roll by notch and criss-cross over to cut roll. (*This
makes nice clean cuts!) Place on greased baking pan, 2" apart. Take hand
and lightly press down roll. (JUST A LITTLE...IT HELPS HOLD IT TOGETHER!)
Cover and let rise till doubled again. Bake at 350 degrees for 15 to 20
minutes. Take them out when they start to turn golden brown. Do not
overbake! Frost warm rolls with the following: CREAM CHEESE FROSTING 8 oz.
softened cream cheese 1/2 cup margarine, softened 1 tsp vanilla 3 cups
powdered sugar About 1 Tb. milk (just enough to fluff) Combine all
ingredients and mix till smooth. Spread on very warm rolls. NOTE: You can
make these the night before. Mix up the recipe and let it rise once. Punch
down and cover for the second rising, putting in the refrigerator overnight
to slowly rise. In the morning let it complete rising, roll it out and
finish it up. They also freeze well and can be warmed up in the microwave
nicely! By fatfree-request@fatfree.com on Jun 16, 1997