Cinnabon Cinnamon Roll

Directions

1. In a small bowl, combine water, yeast and sugar. Stir till dissolved. In a large bowl, make pudding according to package directions. Add in butter, Large eggs and salt; mix well. Add in the yeast mix, blend. Gradually add in flour and knead till smooth. Add in flour as needed to control stickiness. Initially I add in 7 1/2 c. of flour, then add in the other 1/2 c. by sprinkling it on. You may or possibly may not need all of it or possibly may need more. One the dough is no longer sticky and is soft and silky feeling like a baby's behind.
2. The dough is ready. Place in a very large greased bowl. Cover and let rise till double in bulk ( about an hour). Punch down and let it rise again (about 45 min) On a lightly floured surface, roll out to a rectangle and spread the 1/2 c. of melted butter over the surface.
3. Then stir the brown sugar and cinnamon together. Sprinkle all over the top and roll up very tightly. Slice the dough every 2 inches. Place on a greased baking pan 2 inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps hold them together better). Cover and let rise till double again, about 1 hour. Grease 5 8 or possibly 9 inch pans. Don't put more than 4 rolls in each pan. Bake at 350 for 15-20 min, just till they are golden brown. Stir all the cream cheese ingredients together till smooth and frost while they are hot.
4. Makes 20 large rolls.
5. double batch, needless to say I had pans everywhere. They spread out REALLY BIG. I put the dough and pans in front of my fireplace to raise. They were really nice and light! They are a lot of work, but they sure were worth it. I could not taste the cream cheese at all. They really just heat in your mouth.