1/2 C. Warm Water
2 pkgs. dry Yeast (or 2 T.)
2 T. Sugar
Small pkg. Instant Vanilla Pudding Mix
1/2 C. melted Butter
1 t. Salt
6 C. Flour
Filling: 1 C. softened butter, 2 C. Brown Sugar, 4 t. Cinnamon
In a large bowl for your mixer combine Water, Yeast, and Sugar. Mix and set aside to activate. Approximately 5 minutes.
In a separate bowl, prepare Pudding Mix according to the pkg. directions. Add Butter, beaten Eggs, and Salt. Mix well. Slowly add to yeast mixutre. Blend together.
Gradually add flour and knead. I use a mixer with a "knead" setting and it makes it really easy.
Cover and let rise until doubled. Punch down and let rise again!
Divide dough in half and roll one half out on a floured surfact to 17x21". 17" across in front of you and 21" high going out away from you. Spread with 1/2 C. softened butter (you many not need all of it). Mix Brown Sugar and Cinnamon and sprinkle have over the buttered top. Roll up, away from you, tightly. Using a ruler and knife, make a notch every 2". Then cut rolls with thread, dental floss, or a knife and place on a lightly greased cookie sheet 2" apart. With your hand, press down lightly on each roll. Repeat with other half of dough.
Cover rolls with sprayed plastic and let rise until double.
Bake at 350 degrees for 15-20 minutes or just until lightly brown. Don't overbake.
While warm frost with Cream Cheese Frosting (recipe follows)
Makes about 18 large rolls
Cream Cheese Frosting
8 oz. Cream Cheese
1/2 C. Butter
1 t. Vanilla
1 t. Almond Flavoring
3 C. Confectioner's (powdered) Sugar
1 T. Milk (more or less to desired thickness)
Beat all ingredients together. Make sure to frost Cinnamon Rolls while still warm, but not piping hot. It's nice to have the frosting melt into the Cinnamon Roll a bit. I have found that less frosting is "more" so go lightly. You won't use all the frosting either way. Let me know if you like these.