Recipe for Cinnamon Rolls, Stephanies 
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Yield:
1
Ingredients:
Amount Ingredient
DOUGH: ----------------
1/2 cup warm water (105- to 110F)
2 pkt active dry yeast (2 scant TBS)
2 tbl granulated sugar
1 pkt instant vanilla pudding (the key) (3-1/2-oz.)
1/2 cup butter melted
2 x eggs beaten
1 tsp salt
8 cup all-purpose flour
1 cup butter melted
cream cheese frosting -or-
sticky bun topping (recipes below)
----------------- TOPPING: ----------------
2 cup brown sugar firmly packed
4 tbl cinnamon (or to taste)
raisins (optional my addition)
----------------- CREAM CHEESE FROSTING: ----------------
1 pkt cream cheese (8 oz) softened
1/2 cup butter softened
1 tsp vanilla
3 cup powdered sugar
1 tbl milk just enough to
Instructions:
Instructions: (Makes 20 very large rolls)

DOUGH:
In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding "sprinkles" of flour toward the end, until the dough is soft and silky feeling, but no longer sticky (soft as a babys behind).

Place in very large greased bowl. Cover and let rise until double in bulk

(about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over surface.

TOPPING:
In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface, sprinkle raisins over the top. Roll up tightly

With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut).

Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Use 8- or 9-inch square (or round) pans- DO NOT put more than 4 rolls in each pan; if you do, the ones in the middle wont get good and done. The first time I made them, I used a 13x9 inch pan, putting about 6 in each- the ones in the middle didnt get done, turned out doughy.

Cover and let rise until double again.

Bake at 350F for 15 to 20 minutes. Take them out when they JUST start to turn golden. DONT OVER BAKE! Frost warm rolls with Cream Cheese Frosting.

CREAM CHEESE FROSTING:
Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm.

NOTES : Heres a recipe that Ive used for years that I got on a food newsgroup. It makes really huge cinnamon rolls with a really nice filling.

Hi Mark, having never tasted "Cinnbons" rolls, Im not sure if these are the same. The woman who posted the recipe (on Prodigy), says they taste exactly the same. I have made them and theyre DEEEELICIOUS! Hope you have lots of room to roll out the dough. The rolls are HUGE.

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