Fruffy posted 3-10-99
Cinnabon Rolls (TSR)
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. instant vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 tsp. salt
6 cups flour
Filling:
1 cup butter
2 cups brown sugar
4 tsp. cinnamon
Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups confectioner's sugar
1 Tbl. milk
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions.
Add margarine, eggs and salt. Mix well. Then add yeast mixture and blend.
Gradually add flour; knead until smooth.
Place in a greased bowl. Cover and let rise until doubled. Punch down
dough and let rise again.
Then roll out on
floured board to 34 x 21" size.
Take 1 cup soft butter and spread over surface.
In bowl,
mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over top.
Roll up very tightly. With knife, put a notch every 2".
Cut with thread or knife. Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double again.
Bake at 350 15-20 minutes. Remove when they start to turn golden.
Don't over bake. Frost warm rolls with Cream Cheese Frosting.
Cream Cheese Frosting:
Combine all ingredients and mix until smooth. Makes about 20 very
large rolls.