Yeast Breads


Recipe type: Bread
  • ½ cup warm water
  • 2 pkgs. yeast
  • 2 Tbsp. sugar
  • 1 3½ oz. pkg. instant vanilla pudding
  • ½ cup margarine, melted
  • 1 tsp. salt
  • 8 cup flour
  • 1 cup margarine, melted
  • 2 cup brown sugar
  • 6 tsp. cinnamon
Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • ½ cup. margarine, softened
  • 1 tsp. vanilla extract
  • 3 cups powdered sugar
  • 1 to 2 Tbsp. milk
  1. In a small bowl, combine water, yeast and sugar.
  2. Stir until dissolved; set aside.
  3. In a large bowl, mix up pudding according to package directions.
  4. To this add melted margarine, eggs and salt.
  5. Mix well.
  6. Add yeast mixture; blend well.
  7. Gradually add flour, cover, and let rise in a warm place till double in bulk.
  8. Punch down, and let rise again.
  9. Punch down.
  10. Roll out dough on a very large floured surface.
  11. Dough should roll out to a long rectangle about 34-21 inches in size.
  12. Take 1 cup of melted margarine, and spread over entire dough surface.
  13. In a small bowl, mix together brown sugar and cinnamon.
  14. Sprinkle over top of dough.
  15. Roll dough up very tightly.
  16. Measure every 2", and score lightly with a knife.
  17. Using a thread or string (dental floss works well), place under dough at each scored line, bring thread up and over top of dough, crisscross, and pull string tightly to give a nice clean quick cut.
  18. Take each roll into the palm of your hand, and gently pack the roll (this keeps it from coming apart during baking).
  19. Place each roll in a buttered baking pan, and allow to rise in a warm place.
  20. Bake in a preheated, 425⁰ oven, for 15-20 minutes.
  21. DO NOT OVERBAKE!!!!! Frost rolls when still warm.
  1. Combine all ingredients and mix until smooth. Spread on very warm rolls.
  2. Optional: Add finely ground nuts and/or raisins into the brown sugar/cinnamon mixture.