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  • Cinnamon Rolls

    1 vote
    Cinnamon Rolls
    Prep time:
    Cook time:
    Servings: 12
    by Chef Smith
    226 recipes
    		 >
    I like extra filling so I make more of the filling

    Ingredients

    • 1/2 cup Warm Water
    • 2 packages Active Dry Yeast
    • 2 tablespoons Sugar
    • 1 package Instant Vanilla Pudding Mix (3.5 Oz)
    • 1/2 cup Butter -- melted
    • 2 Eggs -- beaten
    • 1 teaspoon Salt
    • 8 cups Flour
    • 1/2 cup Butter -- melted
    • **Filling***
    • 3 cups Brown Sugar, Packed
    • 3 tablespoons Cinnamon
    • **Frosting***
    • 8 ounces Cream Cheese -- softened
    • 1/2 cup Butter -- softened
    • 1 teaspoon Vanilla
    • 3 cups Powdered Sugar
    • 1 tablespoon Milk

    Directions

    1. 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, salt; mix well. Add yeast. 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 1 hour. Punch down and let rise again, about 45 minutes. On lightly floured surface, roll out to 34" x 21" rectangle. Spread 1/2 c melted butter over surface.
    2. In small bowl, mix filling (brown sugar and cinnamon). 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 cross over to cut roll.
    3. Place 4 rolls into each baking pan, 2" apart. Cover and let rise in warm draft free place until double. Bake at 350 for 15-20 minutes, remove when golden brown. Combine all frosting ingredients and mix until smooth. Spread on warm rolls. Serve warm.

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