Cinnabon Rolls

These rolls are so rich and gooey that they melt in your mouth. The cream cheese icing is addictive too, so watch out! Normally, I don't like frosting. But I slather it on these rolls thick because it's so good.

I was given this recipe 4 years ago from Lehi 8th Ward, at an Enrichment night. After I made the recipe, I realized that this truely makes the best cinnamon rolls, far beyond anything else I've ever made or tasted. You won't be disappointed, but please, do limit yourself to just 2 or 5 and vow to exercise the next day!


Dough:
1/2 cup warm water
2 pkgs dry yeast (or 4 1/2 tsp)
2 TB sugar
1 (4 serving size) package instant vanilla pudding
2 cups milk
1/2 cup margarine or butter, melted
2 eggs, beaten
1 tsp salt
8 cups flour


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

In a large bowl, mix the pudding mix according to package directions. Add butter, eggs and salt. Mix well, then add yeast mixture. Blend; gradually add flour and knead until smooth.

Place dough in a very large greased bowl. (I use canola oil to lightly grease the bowl.) Cover the bowl with saran wrap that has been sprayed with cooking spray (so that it won't stick to the dough). Let rise until doubled in size. Punch down and let rise again.

Roll out onto lightly floured surface to 34" by 21".

Filling:
1 cup softened butter or margarine
2 cups brown sugar
4 tsp cinnamon

Mix the brown sugar and cinnamon together in a small bowl.

Spread butter over entire surface of the dough. Sprinkle cinnamon sugar over top of the dough. Then press sugar into dough with hands, keeping them flat.

Roll up dough very tightly. With a serrated knive (or thread), slice dough every 2 inches. Place on greased large cooking sheet, bar pan or 9x13 baking dish. Lightly press down with hand a little. Cover and let rise until doubled again.

Cream Cheese Frosting:
8 oz cream cheese
1/2 cup unsalted butter, softened but not melted
1 tsp vanilla
3 cups powdered sugar

Mix until smooth. Be careful! The powdered sugar may want to fly out of the bowl at first! If the mixture is too stiff, it will soften as the cream cheese becomes room temperature. If it is still too thick, you can soften it by using a VERY LITTLE amount of milk, like 1 maybe 2 tsp. Remember, it will melt as it is slathered on the hot rolls!


Bake at 350 F degrees for 15-20 minutes or until golden. Don't overbake. Frost warm rolls.

*Note, I hate taking pictures with a flash and had to do so before these were gone. I'll take new pics next time I make them.