Cinnabon Rolls
Recipe By: The ChiliDog http://umn.edu/~fine0015
Author: DeAnne
Recipe type: Bread
Ingredients
Cinnabon Rolls
- ½ c. Warm Water
- 2 Tbsp. Yeast
- 2 Tbsp. Sugar
- 1 pkg. (3.5 oz) Instant Vanilla Pudding Mix
- ½ cup melted butter
- 2 eggs
- 1 tsp. salt
- 8 cups flour
- ½ cup melted butter
- 5 8 or 9 inch square baking pans—Very Important!!!!!!!!
Topping:
- 2 cups brown sugar
- 2 Tbsp. cinnamon
Frosting:
- 8 oz. cream cheese–softened
- ½ cup butter–softened
- 1 Tbsp. vanilla
- 3 cups powdered sugar
- 1 Tbsp. milk
Instructions
- In small bowl, combine water, yeast and sugar.
- Stir until dissolved.
- Set aside.
- Yeast should bubble.
- In large bowl, make pudding mix according to package directions.
- Mix until slightly thickened.
- Add butter, eggs, and salt and mix well.
- Add yeast and blend.
- Gradually add flour and knead until smooth.
- Place in large greased bowl.
- Cover and let rise in warm draft-free place until double in size, about 45 min.
- On lightly floured surface, roll out to 34" x 21" rectangle.
- Spread ½ c. melted butter over surface.
Topping:
- In small bowl, mix topping ingredients.
- Sprinkle over top of dough.
- Starting at the long edge of the dough, roll up very tightly.
- With a knife, put a notch every 2 inches.
- With string or thread, place under roll by notch and cross over to cut roll.
- Place 4 rolls into each baking pan, 2" apart.
- Cover and let rise in warm draft free place until double.
- Bake at 350⁰ for 15-20 min.
- Remove when golden brown.
Frosting:
- Combine all frosting ingredients and mix until smooth.
- Spread on warm rolls.
